Paraben Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
This vibrant grain salad is everything a warm-weather meal should be — bright, satisfying, and packed with fresh vegetables that actually taste like something. Chewy brown rice forms a hearty base, while cherry tomatoes, crisp cucumber, briny Kalamata olives, and sharp red onion bring color and contrast to every forkful. A simple whisked dressing of extra virgin olive oil, fresh lemon juice, oregano, and cumin ties it all together with a clean, herby punch. Every single ingredient here is whole and straightforward, which matters a lot when you're trying to avoid the synthetic preservatives and additives that sneak into so many packaged foods and bottled dressings. Making the dressing from scratch with just oil, citrus, and dried spices means you stay in complete control of what goes into the bowl. Fresh parsley and optional mint add one final layer of brightness that makes the whole thing feel genuinely restaurant-worthy. It keeps well in the fridge for up to three days, so it's just as useful for weekday lunches as it is for a dinner table centerpiece.
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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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