Shellfish Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
Bright, herby, and loaded 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. Cherry tomatoes, crisp cucumber, briny Kalamata olives, and fresh parsley come together over nutty brown rice for a bowl that feels both satisfying and refreshing. The lemon-oregano dressing pulls everything together with a citrusy punch that's balanced by a hint of cumin — simple pantry staples doing serious work. Because every ingredient here is whole and plant-based, there's no need to scrutinize labels for hidden seafood derivatives or worry about cross-contact from processed sauces. It's naturally free of anything from the ocean without any substitutions required. Make a big batch on Sunday and you've got a ready-to-go lunch or side dish for the next few days straight out of the fridge.
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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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