Mediterranean Rice Salad

1. 1
   prep · ~20 min

   Rinse and cook the rice.

   Wash basmati rice under cold water until water runs clear. In a medium saucepan, combine rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed.

2. 2
   rest · ~15 min

   Cool the rice completely.

   Fluff the cooked rice with a fork, then spread it out on a large plate or tray to cool to room temperature. This prevents it from getting mushy in the salad.

   TIPSpreading the rice out helps steam escape quickly, keeping the grains separate.
3. 3
   mix · ~2 min

   Make the lemon-oregano dressing.

   In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, a pinch of salt, and black pepper until emulsified.

4. 4
   assemble · ~3 min

   Combine all the salad ingredients.

   1.In a large mixing bowl, add the cooled rice, diced cucumber, halved cherry tomatoes, diced red onion, diced bell pepper, and sliced black olives.

   2.Pour the dressing over the mixture and gently toss to coat evenly.

   3.Fold in crumbled feta cheese and chopped parsley, reserving a little of each for garnish.

   TIPToss gently to avoid breaking the rice grains and smashing the vegetables.
5. 5
   garnish · ~1 min

   Garnish and serve.

   Transfer to a serving bowl, top with the reserved feta and parsley. Serve at room temperature or chilled.

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