Mediterranean Wild Rice Salad with Feta and Olives
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Learn more →Ingredients
4 servings
For the salad
- 1 cup wild rice, rinsed
- 2 ½ cups water
- ½ tsp salt
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ⅓ cup red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 4 oz feta cheese, crumbled
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp red wine vinegar
- 1 small garlic clove, minced
- ½ tsp dried oregano
- ¼ tsp black pepper
- salt, to taste
Instructions
- 1
Combine the rinsed wild rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the grains are tender and most have split open, 40–45 minutes. Drain any excess water, then spread the rice on a sheet pan or large plate and let it cool to room temperature, about 15 minutes.
- 2
While the rice cools, whisk together the olive oil, lemon juice, lemon zest, red wine vinegar, garlic, dried oregano, and black pepper in a small bowl until combined. Taste and season with salt.
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