Rice Salad With Tomatoes Cucumbers And Feta Recipes

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RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA



Rice Salad with Tomatoes, Cucumbers, and Feta image

In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
3 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/2 cups long-grain brown rice
1 pound small heirloom or cherry tomatoes, halved (3 cups)
3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
3 tablespoons sherry vinegar
8 ounces feta, crumbled (1 1/2 cups)
1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
1 cup lightly packed fresh mint leaves, roughly chopped if large

Steps:

  • Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
  • Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

GREEK RICE SALAD



Greek Rice Salad image

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Provided by Audrey Noland

Categories     Salad     Vegetable Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 15

1 cup uncooked long grain brown rice
2 ½ cups water
1 avocado - peeled, pitted, and diced
¼ cup lemon juice
2 vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
  • Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g

GREEK RICE & FETA SALAD



Greek Rice & Feta Salad image

Make and share this Greek Rice & Feta Salad recipe from Food.com.

Provided by Diana Adcock

Categories     White Rice

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 cups cooked medium grain white rice, rinsed and drained (you dont want it sticky)
1 teaspoon oregano
1 large tomatoes, chopped and seeded
1/2 chopped green pepper
1/2 chopped English cucumber
1/3 cup sliced green onion
1/3 cup sliced black olives
1 cup crumbled feta cheese, divided
1/2 cup salad dressing (the mayo kind like Miracle Whip)
2 teaspoons plain yogurt

Steps:

  • Add the oregano, veg and 3/4 of the feta to rice and toss.
  • Combine the dressing and yogurt and toss with rice mixture.
  • Cover and chill 2 hours.
  • Sprinkle with remaining feta.

Nutrition Facts : Calories 464.4, Fat 8.8, SaturatedFat 4.6, Cholesterol 34.6, Sodium 510.5, Carbohydrate 83.3, Fiber 3.6, Sugar 4.6, Protein 11.5

TOMATO BASIL CUCUMBER SALAD WITH FETA CHEESE AND BROWN RICE



Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice image

Make and share this Tomato Basil Cucumber Salad With Feta Cheese and Brown Rice recipe from Food.com.

Provided by Simply Fresh Cooking

Categories     Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 cups long grain brown rice
1 cucumber, de-seeded and cut into bite-sized pieces (peel the skin if desired)
2 large tomatoes, cubed
8 ounces feta cheese, cubed
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 lemon
2 tablespoons rice vinegar
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
1/4 cup extra virgin olive oil

Steps:

  • Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water.
  • In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside.
  • In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing.
  • Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.

Nutrition Facts : Calories 379.3, Fat 19.1, SaturatedFat 7.6, Cholesterol 35.7, Sodium 505.5, Carbohydrate 42.7, Fiber 3, Sugar 4.7, Protein 10.5

HERBED RICE WITH TOMATOES AND FETA



Herbed Rice With Tomatoes and Feta image

Provided by Anna Stockwell

Categories     Rice     Tomato     Side     Kid-Friendly     Feta     Spring     Summer     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 4

1 1/2 cups long-grain white rice
1 pint cherry tomatoes, halved
8 ounces feta, crumbled
3/4 cup Herbed Olive Oil

Steps:

  • Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.

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