Walnut Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
Bright, briny, and packed with fresh vegetables, this grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Kalamata olives and cherry tomatoes bring a punchy, savory depth, while crisp cucumber and red onion keep every bite lively and refreshing. The lemon-oregano dressing ties it all together with a Mediterranean warmth that feels both light and satisfying. Because every ingredient here is straightforward and whole, you never have to second-guess a label or worry about hidden nut additions sneaking into your bowl. Brown rice gives it real staying power, making it hearty enough to serve as a main or a generous side. It also keeps beautifully in the fridge for up to three days, so it's a fantastic make-ahead option for lunches or weeknight dinners when you want something ready to go.
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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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