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Greek Rice Salad (Gluten Free, Dairy Free)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A vibrant and healthy rice salad combining fresh vegetables, olives, and pistachios, dressed with a flavorful olive oil and oregano dressing.

Ingredients

Rice

  • 2 cups uncooked medium or long grain white rice

Nuts

  • 1 1/4 cups shelled pistachios ((6 ounces))

Vegetables

  • 1/2 large english cucumber
  • 1 1/4 cups sliced kalamata olives ((1 5.6-ounce jar))
  • 1 1/4 cups cherry tomatoes

Dressing

  • 2 tbsp olive oil
  • 2 tbsp liquid from kalamata olives
  • 2 tsp dried oregano
  • 1 tsp kosher salt ((Diamond Krystal))

Instructions 

  • Cook rice according to package instructions. Drain and set aside.
  • Slice cucumber into 1/4 inch pieces, then quarter each slice. Quarter cherry tomatoes.
  • Drain kalamata olive liquid into a small bowl; set aside. Mix olive oil, olive juice, oregano, and salt in a jar; shake well.
  • Combine cooked rice, cucumber, tomatoes, pistachios, and olives in a large bowl. Shake dressing again and pour over salad. Toss gently.
  • Serve immediately or chill for 30 minutes. Best eaten the same day.

Notes

For extra flavor, let the salad chill for 30 minutes before serving.
Calories: 350kcal
Cost: $12
Course: Salad
Cuisine: Greek
Keyword: Olives, rice, Vegetables