Rice Salad with Tomatoes, Cucumbers, and Feta

rice salad with tomatoes cucumbers feta
Photo: Paola + Murray
Prep Time:
30 mins
Total Time:
1 hr 25 mins
8 to 10 Serves

In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.


  • 7 tablespoons extra-virgin olive oil

  • 1 medium onion, finely chopped (1 ½ cups)

  • 3 cloves garlic, minced (2 tablespoons)

  • Kosher salt and freshly ground pepper

  • 1 ½ cups long-grain brown rice

  • 1 pound small heirloom or cherry tomatoes, halved (3 cups)

  • 3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)

  • 3 tablespoons sherry vinegar

  • 8 ounces feta, crumbled (1 ½ cups)

  • 1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large

  • 1 cup lightly packed fresh mint leaves, roughly chopped if large


  1. Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.

  2. Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

Cook's Notes

This salad can be refrigerated in a covered container, without the feta and herbs, for up to a day. Remove it from the refrigerator 30 minutes before serving, and fold in the cheese and herbs just before serving.

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