Gelatin Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
Bright, herby, and packed with bold Mediterranean flavors, this grain 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 over nutty brown rice for a combination that's satisfying without being heavy. The lemon-oregano dressing pulls everything together with a punchy, sun-drenched finish that only gets better as it sits. For anyone navigating gelatin-free eating, this recipe is a genuinely stress-free win — every single ingredient is whole, plant-based, and straightforward, with zero hidden additives to second-guess. It's the kind of salad that works as a light lunch, a hearty side, or even a meal-prep staple since it keeps well in the fridge for up to three days. Serve it right away for maximum crunch, or let it marinate overnight and watch the flavors deepen into something even more irresistible.
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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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