I have always been a fan of Greek Salads. I used those flavors as an inspiration to create a simple summer dish that can be used as a main entree, not just an appetizer or side.
What has evolved over the years is almost a Mediterranean fusion dish. You can use any kind of rice or even quinoa or couscous. When making this batch after work I was pressed for time so I used a pre-cooked frozen short grain white rice that was on the sticky side. I usually keep this rice on hand for vegan sushi rolls or rice bowls. It worked well but turned pink from the tomatoes. Typically I will use a jasmine rice or quinoa. I historically add cut cucumber, but didn't have any on hand when I made the batch in the pictures.
It is a versatile recipe - use what flavors inspire you.
MEDITERRANEAN RICE SALAD
4 Cups Rice, Quinoa, or Couscous chilled
3 large Tomatoes, chopped
1/2 Cup Red Onion, sliced thin
1 - 6 oz jar of Black Olives, halved
5-6 large Green Olives, sliced
1 - 6 oz jar of Marinated Artichoke Hearts, drained and chopped
1 cup chopped Cucumber
1/4 Cup thin sliced fresh Basil
3 Tbsp Lemon Juice
1 Tbsp minced Garlic
1 tsp fresh Ground Black Pepper
1. In a large bowl combine rice, tomatoes, red onion, black olives, green olives, artichoke hearts, cucumber, and basil. Stir to combine.
2. In small bowl whisk lemon juice with garlic and black pepper.
3. Drizzle over rice mixture and stir to coat. Season with salt and additional black pepper and/or red pepper flakes if desired.
This recipe is very simple, changeable, and keeps well if refrigerated for a day or too. Perfect for a summer picnic or potluck.
- Bon Appetit
" Simplicity is the ultimate sophistication." - Leonardo DaVinci