Feta, Chickpeas, and olives are all Greek to me. But oh, how do I love those flavors combined in this Greek Rice Salad. Combining a few Greek ingredients to tried and true ingredients make for one refreshingly delicious light salad. Add a lemon vinaigrette and it’s a wrap. (Actually, with some added grilled chicken it could be a wrap)!
After living in Europe for three years, I’ve been exposed to all types of cuisine. Y’all, let me tell you Greek cuisine was one of my favorites. I fell in love with that tangy taste of Feta and I’ve always loved the salty brine of olives, and not to mention the freshness of cucumbers and tomatoes. Then you throw in the chickpeas! Have you eaten chickpeas? Have you ever tried hummus? If you haven’t then you are really missing out. You should give it a try. If you do like hummus then you will love the taste of chickpeas in this salad.
Let’s be honest, Greek cuisine is not a common food you find in the south. What is a girl to do when she has a craving but can’t find one of her favorite foods? Make it herself! So that’s what I did! Making my favorite foods was a common theme when I lived in Europe. I couldn’t easily grab a burger on every street corner or an American comfort food, so I resorted to my tiny little kitchen and made whatever my heart desired just as I did with this Greek Rice Salad. Living at home in the States or even abroad never changed my way of cooking, it just made me broaden my horizons. Cook the flavors that speak to you no matter where you live. Customize, customize, customize.
Easy Peasy Tips
- Right now, the weather in the weather in South is still really warm with sporadic days of cool temperatures. This Greek Rice Salad is the perfect dish for a cool weather picnic or even a hot day. There’s no mayo in the dressing so it can stand up to the hot temps. Keep in mind that the salad still needs to stay cold but with a lemon vinaigrette it’s less likely to spoil than with a mayo-based dressing.
- Salt and Pepper are your friends. Start out light with your salt then add more to taste. Keep in mind you can always add more but you can’t take away. Salt, mix, taste and repeat.
- This dish can be served or warm or cold.
Greek Rice Salad
- 1/3 cup oil (Riceland oil)
- 1 lemon, juiced
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 cup Riceland Extra Long Grain Rice
- 2 cups chicken broth
- 1 15.5 ounce can chickpeas, drained and rinsed
- 1 cup cherub or grape tomatoes, halved
- ½ cup feta cheese crumbled
- ½ cup black or Kalamata olives, halved
- 1 small red onion, finely chopped
- 1 medium cucumber, peeled and chopped
- 2 tablespoons fresh parsley chopped for garnish, optional
In a medium sized saucepan cook the rice in chicken broth according to package directions. While rice cooks, mix up ingredients for dressing in a bowl or shake in a lidded jar until well combined. In a large bowl combine cooked rice, dressing, and all ingredients except for parsley. Salt and pepper to taste. Garnish with parsley and crumbled Feta. Eat and Enjoy.
Post and recipe provided by The Women Bloggers member Lacie Ring of EasyPeasyPleasy.com