Friday, August 7, 2009

Greek Rice Salad

I have a weakness for any and everything Greek: history, liquor, men, language, but especially food! Thetraditional combo of feta, cucumbers, tomotoes and olives are a mix made in heaven. Light and healthy - scrumptious!

This is a Williams Sonoma recipe. So yum and easy for a summer picnic!

3 cups water
1/2 teaspoon salt
1 1/2 cups long grain rice
1/2 cup lemon juice
1 tablespoon dijon mustard (we used whole grain dijon)
1/2 cup olive oil
2 tablespoons fresh chopped oregano (or 1 T dried)
6 oz crumbled feta cheese
6 oz sliced black olives
1 lb grape tomatoes, halved
1 cucumber, peeled, seeded and diced
1/2 cup fresh chopped mint leaves

Bring water and salt to a boil. Add rice and simmer for 20 minutes or until done.

In a salad bowl, whisk together lemon juice and mustard. Whisk in olive oil. Add oregano, feta, olives, tomatoes, and cucumbers. Toss well.

Rinse cooked rice in cold water. Drain. Add to bowl of dressing and other ingredients. Add mint and stir well. Serve at room temperature or chilled (I prefer chilled).

No comments:

Post a Comment