Gluten Free Mediterranean Rice Salad
This bright, satisfying salad brings together fluffy long-grain white rice, crisp cucumber, juicy cherry tomatoes, briny Kalamata olives, and creamy crumbled feta in one bowl that genuinely tastes like summer. The lemon-oregano vinaigrette — built with olive oil, fresh lemon juice, and a touch of Dijon for body — ties every ingredient together with a tangy, herby punch that keeps you going back for another forkful. Because the whole dish is built around naturally wheat-free ingredients, there's no swapping or substituting required; it's simply made the right way from the start. Spreading the cooked rice out to cool before tossing is a small but smart step that keeps the grains light and separate rather than clumping into a sticky mass. Roasted red peppers and fresh parsley add color and depth, while optional mint lifts the whole thing with a cool, aromatic finish. It serves four and holds up beautifully in the fridge for up to two days, making it a reliable option for meal prep, potlucks, or a quick weeknight side that looks far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 english cucumber, diced (about 1½ cups)
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and chopped
- ⅓ cup red onion, finely diced
- ¾ cup crumbled feta cheese
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
Instructions
- 1
Combine the rice, water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15–18 minutes.
- 2
Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Spread the rice in an even layer in a large mixing bowl and let it cool to room temperature, about 15 minutes — spreading it out speeds cooling and keeps the grains separate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!