Xanthan Gum Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
Bright, herby, and loaded with Mediterranean flavor, this wholesome grain salad is the kind of dish that tastes even better the next day. Chewy brown rice anchors a colorful mix of cherry tomatoes, crisp cucumber, briny Kalamata olives, and fresh parsley, all pulled together with a punchy lemon-oregano dressing. Every single ingredient here is naturally free of gums and thickeners — the dressing gets its body from a simple whisk of olive oil and fresh lemon juice, no stabilizers needed. That's actually great news for anyone who's learned to scan labels carefully, because so many bottled dressings and pre-seasoned grains sneak in additives you'd rather avoid. This recipe keeps things completely clean without sacrificing an ounce of flavor. It works beautifully as a make-ahead lunch, a potluck contribution, or a satisfying side alongside grilled proteins, and it holds up in the fridge for up to three days.
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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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