Greek Rice Salad

Name: Greek Rice Salad
Yield: Serves 6 to 8
Cuisine: Europe, Greek
Ingredients: 1/2 cup, crumbled feta cheese; 3 tablespoons, extra-virgin olive oil; 3 tablespoons, red wine vinegar; 2 teaspoons, honey; 1/2 teaspoon, dried oregano; 1 , cucumber, peeled, halved lengthwise, seeded, and chopped; 1 cup, cherry tomatoes, halved (quartered if large); 1/4 cup, chopped pitted kalamata olives; 3 , scallions, sliced thin; 1 1/2 cups, long-grain white rice; , Salt and pepper

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Appears in Cook's Country June/July 2009

Side Dishes

Europe

Greek

Pasta, Grains, Rice & Beans

Rice

Salads

When two become one, the problems can multiply. We set out to translate the vibrancy of a Greek salad into a rice salad.

SERVES6 to 8

TIME50 minutes, plus 20 minutes cooling

WHY THIS RECIPE WORKS

For our Greek Rice Salad, it was better to treat the rice like pasta, boiling it in plenty of salted water until al dente. At that point, we drained the rice in a sieve and then spread it out on a baking sheet to cool rapidly. This method e...

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