Emulsifier Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
Bright, herby, and packed with Mediterranean flavor, this grain salad is the kind of dish that gets better the longer it sits in the fridge. The dressing is nothing more than extra virgin olive oil, fresh lemon juice, oregano, and cumin — whisked together by hand, so there's not a synthetic emulsifier or additive in sight. That matters more than you might think, since many bottled dressings and pre-seasoned grains rely on emulsifying agents to hold their texture together. Here, everything is whole and recognizable, from the Kalamata olives down to the fresh parsley and mint. The nutty brown rice acts as a hearty base that soaks up the tangy dressing beautifully, while the cucumber and cherry tomatoes keep each bite crisp and refreshing. It comes together with simple pantry staples and straightforward steps, making it just as practical for a weeknight dinner as it is for meal prep. Serve it straight away or let it chill — either way, it delivers.
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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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