Ingredients
For the Salad:
1 cucumber, diced
3 roma tomatoes, diced
1 red onion, diced
6 ounces feta cheese, cubed
1 cup arugula
2 cups brown rice, cooked
1 tablespoon fresh oregano, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh cilantro, chopped
For the Dressing:
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 lemon, juiced (about 2–3 tablespoons)
2 teaspoons oregano (Greek or Italian)
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper, freshly cracked
Instructions
-
Prepare the Vegetables: Dice the cucumber, roma tomatoes, and red onion into small pieces. Set aside in a large bowl.
-
Cook the Rice: If not already cooked, prepare 2 cups of brown rice according to package instructions and let it cool slightly.
-
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
-
Assemble the Salad: Add the cooked rice to the vegetables in the bowl. Toss to combine, then gently fold in the arugula, feta, and fresh herbs (oregano, dill, cilantro).
-
Dress the Salad: Pour the dressing over the salad and toss to coat evenly.
-
Serve: Let the salad sit for 5-10 minutes before serving to allow the flavors to meld together.
Notes
Protein Add-ins: Add grilled chicken, shrimp, or chickpeas for a more filling salad.
Cheese Alternatives: Replace feta with goat cheese, mozzarella, or Parmesan for a different flavor.
Make It Vegan: Omit feta and use a plant-based cheese alternative to make it vegan-friendly.
Storage: Leftovers can be stored in the fridge for up to 3 days. The rice may absorb more dressing, so add extra dressing when serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for rice)
- Category: Salad, Side Dish
- Method: No-cook (for salad), Stove (for rice)
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
