Greek lemon rice salad: Easy, refreshing twist for summer meals
A refreshing Greek lemon rice salad, packed with olives, feta, vegetables, and a zesty lemon dressing.
Equipment
- saucepan
- Jar
- large bowl
- Platter
Ingredients
Main Ingredients
- 150 g medium-grain white rice
- 1.5 tablespoon finely chopped fresh continental parsley leaves
- 1 teaspoon finely grated lemon rind
- 80 g pitted kalamata olives
- 200 g Greek feta, coarsely chopped
- 60 g baby spinach
- 1 large green capsicum, deseeded, thinly sliced
- 200 g small tomatoes, cut into wedges
- 1 small red onion, halved, very thinly sliced
- 250 g qukes (baby cucumbers), coarsely chopped
Lemon dressing
- 100 ml extra virgin olive oil
- 60 ml fresh lemon juice
- 2 teaspoon finely grated lemon rind
- 0.5 teaspoon dried oregano leaves
Instructions
Preparation Steps
- To make the lemon dressing, place all the dressing ingredients in a jar and seal tightly. Shake until combined then season.
- Cook rice in a saucepan of boiling water for 8 minutes or until just tender. Drain. Transfer to a large bowl. Set aside to cool slightly, tossing with a large metal spoon to release the heat.
- Add parsley and lemon rind to rice. Toss.
- Arrange the rice mixture down the centre of a 36cm oval platter. Arrange the olives, feta, spinach, capsicum, tomato, onion and quke in rows on either side of rice mixture.
- Drizzle two-thirds of the lemon dressing over the salad and toss until combined. Divide among serving plates, season and serve with the remaining lemon dressing on the side.
Notes
Recipe may contain milk, fish and lactose. Estimated price per serve: $5.50 based on regular ingredient prices.
Nutrition
Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 15mgIron: 10mg
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