Pecan 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 tastes even better the next day after the dressing has had time to soak into every bite of nutty brown rice. Cherry tomatoes, crisp cucumber, briny Kalamata olives, and fresh parsley come together in a bowl that looks as good as it tastes. The lemon-oregano dressing pulls everything together with a citrusy punch that keeps things light and refreshing. Tree nut concerns can make salads tricky when pre-made versions sneak in candied toppings or mixed-nut garnishes, but every ingredient here is straightforward and easy to verify. Whole-food produce, pantry staples, and a handful of fresh herbs are all you need. It works beautifully as a make-ahead lunch, a potluck contribution, or a simple weeknight side that pairs with just about anything off the grill.
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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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