Greek Brown Rice Salad – The Lemon Bowl®

This brown rice salad is given a Greek twist with cherry tomatoes, crunchy cucumbers, creamy feta, and Kalamata olives.

Greek salad and all of it’s salty, crunchy, creamy, briny goodness is certainly one of my go-to favourite methods to serve complete grains. Not many dishes can help you serve such all kinds of components in a single – corn, tomatoes, olives, cucumber, and chickpeas are only a few of the components that come collectively in my scrumptious Greek Brown Rice Salad.

Easy methods to Make Greek Brown Rice Salad

Begin your Greek Brown Rice Salad by roasting your tomatoes (if desired) and cooking your rice. Then add them to a big bowl.

Subsequent you’ll add the chopped cucumbers, chickpeas, scallions, and corn.

Adopted by the Kalamata olives and feta cheese.

Then season with dried oregano, mint, and a few salt and pepper for style.

Subsequent you’ll gown the salad with a drizzle of olive oil.

Then the zest of a lemon.

After which juice the identical lemon so as to add to the dressing.

Lastly, use a microplane to freshly grate in some garlic and stir till mixed.

Add extra salt and pepper to style, then serve and revel in your Greek Brown Rice Salad!

Simple Substitutions

• Don’t like olives? I extremely advocate making an attempt Kalamata olives, as they’ve a really totally different style than the same old black olives, however you’ll be able to omit them and nonetheless have a really tasty salad!
• Make it dairy free. Skip the feta cheese or substitute it with a soy or rice copycat.

Often Requested Questions:

Complimentary Major Dishes

Eat It, Like It, Share It!

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Whether or not you’re searching for a wholesome lunch or a scrumptious facet for dinner, my Greek Brown Rice Salad will you’ll want to please.

Your fork is ready.

Greek Brown Rice Salad

27 reader evaluations / 4.04 stars common

This brown rice salad is given a Greek twist with cherry tomatoes, crunchy cucumbers, creamy feta, and Kalamata olives.

PREP: 10 minutes

COOK: 40 minutes

TOTAL: 50 minutes

Pin Recipe

Servings: 4

• 1 cup brown rice (ready)
• 1 cup chickpeas (drained and rinsed)
• 1 cup cherry tomatoes (roasted or contemporary see beneath for instructions on roasting)
• 1 cup cucumber (diced)
• ½ cup scallions (minced)
• ½ cup corn (contemporary, frozen, leftover grilled, and many others.)
• ¼ cup feta cheese (crumbled)
• ½ cup kalamata olives
• 1 Zest and juice of lemon
• 1 tablespoon further virgin olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried mint
• 2 cloves garlic (grated)
• Salt and pepper to style

• If you would like to roast your tomatoes, minimize them in half and layer on a sheet pan. Drizzle in olive oil and a few salt and pepper, then roast within the oven at 400 for half-hour.

• In a medium bowl, mix brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.

• Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.

• Test for seasoning and regulate accordingly. Serve and revel in!

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Energy: 234kcalCarbohydrates: 31gProtein: 8.6gFats: 8.6gSaturated Fats: 1.9gPolyunsaturated Fats: 6.2gLdl cholesterol: 5mgSodium: 300mgFiber: 6gSugar: 3.5g

27 reader evaluations / 4.04 stars common

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