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)
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.
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.