Ingredients
1 cup long-grain rice, uncooked
1 large cucumber, diced
2 ripe tomatoes, chopped
1/2 red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Rinse rice in cold water until water runs clear
Cook rice in salted water (1 tbsp salt) according to package instructions
While rice cooks, dice cucumber, chop tomatoes, finely chop red onion, and prepare herbs
In a bowl, combine warm cooked rice with cucumber, tomatoes, and red onion
Add herbs, salt, and pepper
Mix olive oil and lemon juice into the dressing
Chill salad for at least 30 minutes before serving
Notes
Chilling before serving allows flavors to meld
Rice should be slightly undercooked to avoid sogginess
Use English cucumbers for less moisture
Dressing can be doubled if serving at room temperature
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Table
- Method: Stovetop Cooking & Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 200g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg