Thursday, August 1, 2013

Mediterranean Inspired Rice Salad

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.


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


  1. Looks yummy! Have you tried it with tofu feta yet?

    1. I haven't tried this particular one with tofu feta, but I bet it would be great.

      I found some tofu feta at Market of Choice. it was pricey but I wanted to try it before I venture to attempt making any. Was great on a pizza.

  2. Great minds think alike, I made almost exactly the same recently, and I love couscous going with it. Now I want to go make another bowl.

    1. I have a similar recipe that is a mediterranean couscous salad. A little different ingredients and I boil the water for the couscous with garlic and balsamic vinegar. Super yummy. I'll have to make it again and post it.

      We miss you Sonja!! And Roland too. Almost time for the Tacoma Vintage Motorcycle show and you aren't here. I don't think we are going this year since Ace Cafe is not sponsoring it.

  3. Tried this over the weekend with quinoa but added some feta, used halved grape tomatoes and reduced the onions (some around here hate raw onions). It was a wonderful combination, thanks for posting this.

    Predictably, none of the kids would even try it.... Oh well, their loss.

    1. I am glad you liked it. Sometimes it is hard for the younger folks to try new things.

      Good idea with the tomatoes. Grape tomatoes wouldn't be as wet and would hold up better. For milder onion flavor you can use green onions instead of red. I love onions so my recipes are usually a little heavy in that department.