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–+ servings
Rice salad served on a plate.
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5 from 2 votes

Rice Salad

A simple and delicious rice salad that works perfectly when hosting!
Prep Time10 minutes
Cook Time12 minutes
Cooling time30 minutes
Total Time52 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Gluten Free, Vegan
Servings: 4
Author: James Wythe

Ingredients

  • 220 g uncooked basmati rice rinsed, drained
  • 1 large cucumber peeled, chopped
  • 150 g plum tomatoes red and yellow
  • ½ red onion chopped
  • 50 g pitted olives I used stuffed with red bell peppers
  • ½ can chickpeas rinsed and drained
  • 2 tbsp pistachios chopped
  • Salt to taste

For the rice salad dressing:

  • 60 ml olive oil extra-virgin
  • 45 ml lemon juice
  • Salt and pepper to taste
  • 1 tsp dried basil
  • ¼ tsp cumin powder optional

Instructions

  • Start by cooking the rice: Rinse the rice until the water runs clear. Add the rice into a saucepot, with salt and water according to package directions (1:2 rice-water ratio).
  • Cook the rice for 12 minutes, then allow it to rest covered for 5 minutes. Fluff the rice with a fork. Allow the rice to cool completely. Also, you can use leftover rice for this salad.
  • In the meantime, prepare the remaining ingredients; chop the cucumbers, quarter or halve the plum tomatoes, dice the onion, and cut the olives in half.
  • Make the dressing by whisking olive oil, lemon juice, salt, pepper, dried basil and cumin in a bowl.
  • Add the cooled rice, veggies, and the dressing into the bowl. Toss to combine well. Serve the rice salad sprinkled with chopped pistachios.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. 
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: For added protein, feel free to add in some chicken or tofu.
Tip 2: There are so many variations for this salad! A simple change is to roast the veg for a different flavour profile. You could go western with corn, beans, and tomatoes for a fun cowboy rice salad. Hop across the world and make an Asian-inspired dressing and rice salad. The sky is the limit!
Tip 3: To save some time on cooking, use some cooked rice from a meal the day before instead of cooking fresh.

Nutrition

Calories: 419kcal | Carbohydrates: 55g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Fiber: 5g | Sugar: 4g