Cooling Cucumber & Rice Salad

Name: Cooling Cucumber & Rice Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup basmati rice (rinsed); 2 pcs cucumber (medium, diced small); 1 cup cherry tomato (halved); 0.5 pcs red onion (small, finely diced); 0.25 cup parsley (fresh, finely chopped); 2 tbsp mint (fresh, chopped); 3 tbsp lemon juice (freshly squeezed); 2 tbsp olive oil (extra virgin); 1 pinch salt; 1 pinch black pepper (freshly cracked); 2 cup water (for cooking rice)

RATING

0.0/5

TASTE SCORE

8/10

A bright, refreshing rice salad loaded with crisp cucumber and fresh herbs, tossed in a gentle lemony dressing. Perfect for hot days when you want something light yet satisfying — ready in 30 minutes with just a handful of pantry staples.

PREP

15m

COOK

15m

SERVES

1 CUP

271 cal

SERVINGS

METHOD · 5 STEPS

boil · ~15 min
Cook the rice.
1.Bring 2 cups of water to a rolling boil in a saucepan.
2.Add the rinsed rice and a pinch of salt.
3.Reduce heat to low, cover, and simmer for 12 minutes until tender.
4.Drain any excess water and spread rice on a tray to cool completely.
TIPSpread the rice out in a thin layer — it cools faster and stays fluffy instead of clumping.
prep · ~8 min
Prep the vegetables and herbs.
1.Wash and dice the cucumbers into small, even cubes.
2.Halve the cherry tomatoes.
3.Finely dice the red onion.
4.Chop the parsley and mint.
mix · ~1 min
Whisk the lemon dressing.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper until well combined.
mix · ~2 min
Toss everything together.
In a large serving bowl, combine the cooled rice, cucumber, cherry tomatoes, red onion, parsley, and mint. Pour the dressing over and toss gently until everything is evenly coated.
rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Serve cold or at room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the rice completely before adding dressing to prevent a gummy texture.
2
Dice cucumbers small and uniform for even distribution in every bite.
3
Salt the cucumbers lightly and let sit 5 minutes, then pat dry to avoid watery salad.
4
Use freshly squeezed lemon juice — bottled lacks brightness and can taste bitter.
5
Chill the salad for at least 15 minutes so the rice absorbs the lemony dressing.
6
Fluff the cooled rice with a fork before mixing to keep grains separate.

RECIPE VARIATIONS