Side Dishes

I know rice salad sounds like a contradiction in terms, but this dish will make you think otherwise. All the ingredients come together for this perfect mix of cool, crisp, salty, and crunchy deliciousness.

Not to mention you can make this salad is in less than 30 minutes – maybe even while you have my Greek Lamb Kabobs on the grill (and trust me, they go together SO well).

So read on to see how to get this side on your dinner table STAT.

HOW TO MAKE RICE SALAD

STEP 1: PREP THE INGREDIENTS

Use a large sharp knife and cutting board to slice the cucumber into roughly 1/4 inch slices, then cut each slice into four pieces and set aside. Measure out the cherry tomatoes with a measuring cup, then quarter them and set them aside as well.

Drain the liquid from the kalamata olives into a small bowl and reserve for later.

STEP 2: MAKE THE DRESSING

To make the dressing measure out the olive oil, kalamata olive juice, dried oregano, and kosher salt with measuring spoons and place in a small container with a lid . Shake well to combine, then set aside.

STEP 3: COMBINE INGREDIENTS AND ADD DRESSING

Once rice is done cooking, scoop it into a large bowl. Place the cucumber, cherry tomatoes, pistachios, and sliced kalamata olives in with the rice. Shake the dressing again (it will separate easily), then pour it over the salad.

Gently stir everything together with a large wooden spoon or other utensil. Serve immediately or chill for 30 minutes and serve. Best if eaten the same day.

You may have a couple of questions about making this rice salad – let’s get to those now.

Can rice salad be made a day ahead?

I wouldn’t recommend it as the rice can dry out pretty quickly. You can, however, cut the cucumber and tomatoes, and make the dressing the day before!

How long does rice salad last?

I recommend eating it the day of, as that’s when it tastes best. You can eat it the next day, but the nuts won’t be as crunchy and the rice will start to dry out a bit.

How do you make rice salad cold?

Just put it in fridge! That will help it cool off and after 30 minutes or so it can be served cold.

Cooking Notes

• The rice in the salad will turn a little pink from the tomato seeds and juice. If you want to keep the rice white, simply remove both from the tomatoes before putting them in the salad.
• To make this recipe paleo and Whole30 friendly, use riced cauliflower in place of the white rice.
• If you’re not dairy free, try adding a cup of feta to the salad for a little extra tang.

Pin this Greek Rice Salad for later!

IF YOU’RE LOOKING FOR SOME GRILLING MAIN DISHES TO GO WITH THE SALAD, CHECK THESE OUT!

• Grilled Teriyaki Chicken (Whole30, Paleo, GF)
• Greek Lamb Skewers (Whole30, Paleo, GF)
• Asian Steak Marinade (GF)
• Teriyaki Chicken Kabobs (Whole30, Paleo, GF)
• Grilled Dijon Chicken (Whole30, Paleo, GF)
• Smoked Pork Chops ((Whole30, Paleo, GF)

OR IF YOU NEED SOME EASY GLUTEN FREE (& WHOLE30) DINNER IDEAS, TAKE A LOOK AT THESE!

• Mexican Ground Beef Skillet
• Paleo Ground Beef Stroganoff
• Instant Pot Greek Chicken
• Paleo Ground Beef & Broccoli
• Paleo Meatloaf Muffins

If you make this Greek Rice Salad (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!

YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.

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Greek Rice Salad (Gluten Free, Dairy Free)

This Greek Rice Salad has only 5 main ingredients, including cucumber and red tomatoes, and is a great healthy summer recipe. With a simple vinaigrette dressing, it’s an easy cold side dish that your family will love (Gluten Free + Vegan)

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Side Dish

Cuisine: American

Servings: 12

Calories: 231kcal

Author: Taryn Solie

Equipment

• A large pot (for cooking rice)
• A large sharp knife
• A cutting board
• Measuring cups
• Measuring spoons
• A small container with a lid
• A large bowl
• A wooden spoon (or other utensil)

Ingredients

Salad

• 2 cups uncooked medium or long grain white rice
• 1 1/4 c shelled pistachios 6 ounces
• 1/2 large english cucumber
• 1 1/4 c sliced kalamata olives 1 5.6-ounce jar
• 1 1/4 c 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 directions. While rice is cooking, prep the other ingredients.
• Use a large sharp knife and cutting board to slice the cucumber into roughly 1/4 inch slices, then cut each slice into four pieces and set aside. Measure out the cherry tomatoes with a measuring cup, then quarter them and set them aside as well.
• Drain the liquid from the kalamata olives into a small bowl and reserve for later.
• To make the dressing measure out the olive oil, kalamata olive juice, dried oregano, and kosher salt with measuring spoons and place in a small container with a lid . Shake well to combine, then set aside.
• Once rice is done cooking, scoop it into a large bowl. Place the cucumber, cherry tomatoes, pistachios, and sliced kalamata olives in with the rice. Shake the dressing again (it will separate easily), then pour it over the salad. Gently stir everything together with a large wooden spoon or other utensil. Serve immediately or chill for 30 minutes and serve. Best if eaten the same day.

Notes

• To make this recipe paleo and Whole30 friendly, use riced cauliflower in place of the white rice.
• If you’re not dairy free, try adding a cup of feta to the salad for a little extra tang.
• The rice in the salad will turn a little pink from the tomato seeds and juice. If you want to keep the rice white, simply remove both from the tomatoes before putting them in the salad.

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg