Fish Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
Bright, herby, and loaded with Mediterranean character, this grain salad is the kind of dish that tastes even better the next day after the flavors have had time to meld. Juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and fresh parsley come together over nutty brown rice for a bowl that feels both satisfying and refreshing. The lemon-oregano dressing with a hint of cumin ties everything together with a punchy, sun-drenched flavor that keeps you going back for another forkful. Because every single ingredient here is plant-based and straightforward, there's no need to scrutinize labels for hidden seafood-derived additives like anchovy paste or fish sauce — a real concern in many store-bought Mediterranean dressings and olive tapenades. Everything gets built from scratch, so you stay in full control. It works beautifully as a make-ahead lunch, a potluck contribution, or a hearty side alongside grilled vegetables, and it holds up in the fridge for up to three days without getting soggy.
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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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