Rye Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber

Total time1 hr 10 min

Prep time15 min

Cook time45 min

Rye Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber

Bright, herby, and loaded with Mediterranean flavor, this brown rice salad is the kind of dish that looks impressive but comes together with almost no fuss. Juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and fresh parsley all pile onto a base of nutty long-grain brown rice — then get tossed in a zippy lemon-oregano dressing that ties everything together beautifully. Brown rice is naturally free from rye, so there's no need to scrutinize labels or worry about grain swaps hiding in the mix. The dressing is made entirely from scratch with olive oil, fresh lemon juice, and a handful of spices, which means you stay in full control of every ingredient. It's equally good served right away or pulled from the fridge the next day, making it a smart choice for meal prep or a make-ahead lunch. Whether you're feeding a crowd or just yourself, this salad delivers serious flavor with nothing to second-guess.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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