Cucumbers, tomatoes, olives, and feta is nearly an unbeatable combination. Just so happens, my feta package thinks so too. My favorite South Philly cheesemongers have placed a label of recommendation on the front of their feta package to say that’s how it pairs best. I might have to agree.
The classic Greek fusion is one that I frequently enjoy, especially during the summer months when tomatoes are ripe and cucumbers are at their freshest. I’m also a huge fan of tabbouleh-like salads during this time of year. When those hot and steamy days start screaming for a cool-down, I want something fresh like tabbouleh on my plate, not a hot and heavy dish of pasta or the like.
The ingredients that add volume to the rice in this recipe are a delicious pairing all on their own. With the rice, you get an easy-to-pull-together side dish. Add beans, and you’d have a whole meal.
I actually really love this as a side because all of the veggies and herbs make it a refreshing pairing for something a tad on the heavier side. But it also makes a great light lunch, perfect for a picnic or a lunchbox. However you decide to eat it, this salad won’t let you down. If it does, you can blame it on the feta package. Although, I’m fairly sure that won’t be happening.
- -1 cup brown rice-1/3 cup green, kalamata, or preferred variety of olives, chopped
- 3/4 cup diced grape or cherry tomatoes, diced
- -1/2 cup diced cucumber
- -1/2 cup red onion, finely diced
- -feta, cubed
- -2 Tbsp. parsley, minced
- -1 1/2 Tbsp. mint, minced
- -1 lemon, juiced
- -2-3 Tbsp. extra virgin olive oil
- -Fresh cracked pepper and salt, to taste
- Combine 2 cups of water and rice in a pot. Cover, and bring to a boil. Reduce heat to a low simmer, and cook 45 minutes, or until rice is tender and water is absorbed.
- Let rice cool. Toss with remaining ingredients, and season with salt and pepper, to taste. Serve.