Crunchy, salty and delicious, this is a terrific side dish for summer. Loaded with fresh vegetables and fiber, you'll enjoy every bite. Add some garbanzo or other white beans to up the protein on this yummy salad.
Course Dinner, Lunch, Salad
Cuisine Greek
Prep Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Ingredients
The Vinaigrette
1large lemon
2tablespoonsolive oiluse the good stuff
1clovegarlic
1tablespoonred wine vinegar
1sprigfresh oreganoor 1/4 teaspoon dried
1/2teaspoonkosher salt
1/4teaspoonground black pepper
The Salad
2cupscooked brown rice
1pintcherry tomatoes
3smallcucumbers
1/2cupKalamata olives
1/4cupfeta chesecrumbled
4leavesfresh mintoptional
Instructions
Mix up the Vinaigrette
Press the clove of garlic, or chop very fine
Add the juice of the lemon, the olive oil, red wine vinegar, garlic and salt and pepper to a jar
Finely chop the fresh oregano leaves (doesn't that smell amazing?) or grab your dried oregano
Add the oregano to the jar and give it all a good shake. Set aside
Make the Salad
Place the cooked brown rice into a large bowl
Chop the cucumbers and cherry tomatoes into small pieces. I usually just cut the cherry tomatoes in half. And add to the rice
Give the salad a stir and add the Kalamata olives
Add the crumbled Feta
Add about 1/2 of the vinaigrette and give the whole salad a stir. Taste and adjust the seasonings
If you are using fresh mint - grab the leaves and pile them on top of each other
Roll them up and cut cut to get tiny mint ribbons - also know as Chiffonade
Add the mint to the salad and stir again. Refrigerate for 20 minutes to let the flavors meld
Give it one last stir, taste and adjust the seasonings. Add more dressing, if needed
Serve with your favorite summer meals - we love it with burgers. The leftovers are wonderful the next day too!