Chestnut Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
Bright, herby, and loaded with Mediterranean flavor, this brown rice salad is the kind of dish that earns a permanent spot in your weekly rotation. Juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and fresh parsley come together with nutty brown rice for a bowl that feels both satisfying and refreshing. The lemon-oregano dressing ties everything together with a citrusy punch that gets even better as it sits, making this a fantastic make-ahead option for lunches or potlucks. Every single ingredient here is naturally free from tree nuts, including chestnuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The technique is simple: cook the rice low and slow, let it cool completely, then toss everything with the dressing so the grains soak up all that flavor. A pinch of ground cumin in the dressing adds a subtle warmth that elevates the whole salad without overpowering the fresh vegetables. Whether you serve it right away or pull it from the fridge the next day, this one delivers every time.
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain brown rice
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced (about 1 ½ cups)
- ½ cup kalamata olives, pitted and halved
- ¼ cup red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
Instructions
- 1
Combine the brown rice, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes.
- 2
Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes, then spread it out in a large mixing bowl and let it cool to room temperature, about 15 minutes.
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