Honey 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 dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, oregano, and cumin — no sweeteners needed, which means it's completely free of any hidden honey that often sneaks into bottled vinaigrettes and store-bought grain salads. That lemon-forward brightness does all the heavy lifting, keeping every bite fresh and vibrant. The rice is cooked low and slow until perfectly tender, then cooled before tossing so the grains stay distinct and soak up every drop of dressing. It holds up beautifully in the fridge for up to three days, making it an ideal make-ahead lunch or a reliable side for weeknight dinners.
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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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