Warm Greek Rice Salad
1 cup long grain rice
1/3 cup extra virgin olive oil
2-3 Tbs lemon juice
1 tsp dried oregano
1/2 tsp dijon mustard
1 red bell pepper seeded, and diced
2 large ripe tomatoes, seeded and chopped
2 1/2 oz. pitted Kalamata black olives, sliced in half
8 oz feta cheese, crumbled
1 Tbs capers, rinsed and drained
1 clove of garlic, minced
4 Tbs parsley, chopped
diced cucumber for garnish
salt and pepper to taste
Bring 2 cups of water to boil, add rice, reduce heat, cover and simmer for 20 minutes or until rice is cooked through.
While rice is cooking whisk together the oil, mustard, lemon juice, oregano, garlic, salt and pepper. Add the tomatoes, olives, feta cheese, capers, parsley, and bell pepper.
In a large bowl add the hot cooked rice, fluffing with a fork, then pour the oil-vegetable mixture over and gently toss to coat.
Garnish with the diced cucumbers.
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