Name: Greek Rice Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 3/4 cups cooked brown rice (cooled (I use basmati or jasmine brown rice)); 1/2 English cucumber (diced (about 1 ½ cups)); 20 grape tomatoes (cut in half); 6 canned artichoke hearts (quartered); 1 ounces Kalamata olives (quartered (about 1/4 cup)); 3 tablespoons crumbled feta cheese; 2 tablespoons minced flat leaf parsley; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon agave nectar; 1/2 teaspoon ground oregano; 1/8 teaspoon kosher salt; 1/8 teaspoon ground pepper; 1 ½ tablespoons extra virgin olive oil

The perfect potluck salad! This easy rice salad recipe has all of the flavors of your favorite Greek salad and it comes together in just 15 minutes.

Rice salad with vegetables in a blue bowl.

If we're heading to a potluck barbecue, chances are that I'm toting along some sort of summer salad, like this easy Greek Rice Salad. But why save this just for summertime? We serve it all year round as a side dish. Or make it into a dinner salad by adding your favorite protein, such as Oven Baked Chicken Breasts or Garlic Butter Pork Chops.

Recipe Rundown

The ingredients can be prepped ahead of time, then combined and tossed with the dressing just before heading out the door.
Because there aren't any greens, the salad doesn't wilt from the dressing, making a hardier option when you're traveling to your get-together. Have food, will travel!
Feel free to switch up the veggies - sweet bell peppers are a great addition - or add other fresh herbs, such as basil, mint or dill.

Dara's tips for making this recipe

I opt for a brown rice salad for the added boost of fiber. Cook the brown rice, then fluff and allow to cool. If you're in a hurry, spread the rice on a large baking sheet so that it will cool quickly.
The dressing follows a pretty standard formula for vinaigrettes. Whisk the lemon juice with a touch agave nectar, salt, pepper and oregano, then slowly whisk in the olive oil. Alternatively, place all of the ingredients in a small mason jar. Tighten the lid and shake well to combine.

Tomatoes, diced cucumber, artichokes, olives and lemon vinaigrette on a wooden cutting board.

Ingredients and substitutions

Rice: I use brown basmati or brown jasmine rice. Feel free to swap in regular basmati or jasmine rice, or regular long-grain white rice.
Cucumber: English cucumbers are my favorite for almost any recipe because the don't need to be peeled and the seeds are small.
Tomatoes: Use grape or cherry tomatoes, cut in half.
Artichoke hearts: Look for artichoke hearts that are canned in water. If they aren't already quartered, cut them before adding to the salad.
Olives: Buy pitted Kalamata olives and carefully quarter them with a small paring knife. If olive aren't your thing, leave them out.
Cheese: Feta cheese adds great tangy flavor. To make the salad vegan, omit the cheese.
Herbs: Chopped flat-leaf (Italian) parsley is all I used. However, fresh basil, mint and/or dill are fantastic additions!
Dressing: The vinaigrette is a simple mixture of fresh lemon juice, extra virgin olive oil, agave nectar (or use honey if not vegan), salt and pepper.

Vegetable and rice salad in a blue bowl, with a container of dressing behind.

Storage tips

Store it in an airtight container in the refrigerator for up to 3 to 4 days. The rice tends to soak up the dressing, so if you intend to store it for a couple of days, make a little extra dressing to stir into the salad before re-serving.

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Greek Rice Salad

The perfect potluck salad! This easy rice salad recipe has all of the flavors of your favorite Greek salad.

4.63 from 8 votes

Print Pin Rate

Course: Salads, Side Dishes

Cuisine: Greek

Keyword: Clean Eating, Gluten Free

Prep Time: 15

Total Time: 15

Servings: Cups

Calories: 125kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Salad:

1 ¾ cups cooked brown rice cooled (I use basmati or jasmine brown rice)
½ English cucumber diced (about 1 ½ cups)
20 grape tomatoes cut in half
6 canned artichoke hearts quartered
1 ounces Kalamata olives quartered (about ¼ cup)
3 tablespoons crumbled feta cheese
2 tablespoons minced flat leaf parsley

The Dressing:

1 ½ tablespoons fresh lemon juice
½ teaspoon agave nectar
½ teaspoon ground oregano
⅛ teaspoon kosher salt
⅛ teaspoon ground pepper
1 ½ tablespoons extra virgin olive oil

Instructions

The Salad:

In a serving bowl, combine the rice, cucumber, tomatoes, artichoke hearts, olive, feta cheese and parsley.
Stir in the dressing. Serve.

The Dressing:

In a small bowl, whisk together the lemon juice, agave nectar, oregano, salt and pepper. Slowly drizzle in the olive oil while whisking.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was first published on July 2, 2018 and updated with new tips and tricks on July 8, 2025.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

4.63 from 8 votes (7 ratings without comment)

Recipe Rundown

Dara's tips for making this recipe

Ingredients and substitutions