Mediterranean Brown Rice Salad

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Average Rating: 5 | Rated By: 15 users

You will love this Mediterranean Brown Rice Salad. The hearty rice salad has it all! Cucumbers, sun dried tomatoes, creamy feta cheese, olives, chickpeas and brown rice. The brown rice is richly flavoured with garlic, fresh basil, red onions, lemon juice, good olive oil and plenty of fresh parsley.


brown rice


This brown rice salad has the typical Mediterranean flavours that you would find in Greek cuisine. The cucumber adds freshness, and the sun-dried tomatoes add just the perfect amount of sweetness.

The salty feta and olives bring a delicious balance of flavours in this healthy salad. I wanted to add chickpeas because it made the salad hearty enough to serve as an entree, especially for someone following a plant-based diet.

To make this most flavourful brown rice salad is super simple. Once the rice is cooked and cooled, just mix everything and rest for an hour. The rice will absorb the flavours from juices in the salad, making the salad super tasty!


mediterranean brown rice salad


I love making this salad because it is an ideal side to bring to barbecues and large gatherings. And the best part, you can make it a day in advance.

Can you substitute brown rice for another gluten-free grain?

Yes, absolutely! You can use white rice or quinoa. Both of these will work nicely in this Mediterranean salad.


brown rice salad


What I love about this brown rice salad is, the salad is hearty enough for an entrée. However, it goes exceptionally well with lamb, pork or chicken dishes. Always serve this Mediterranean brown rice salad at room temperature.



  • 1 cup cooked gluten free brown rice, chilled
  • 1 cup diced cucumber
  • 1 cup sundried tomatoes packed in oil, drain
  • ½ cup crumbled good quality feta cheese
  • ½ cup finely chopped red onion
  • ½ cup pitted kalamata olives
  • 1 cup chickpeas, drain and rinse
  • 2 tbsp. fresh organic basil leaves
  • 2 garlic cloves, minced
  • ½ cup chopped fresh parsley
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. fresh lemon juice
  • Sea salt and freshly ground black pepper to taste
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  • In a medium bowl combine, rice, cucumber, tomatoes, feta, onion, olives and chickpeas.
  • In a separate bowl whisk together basil, garlic, parsley, olive oil and lemon juice. Add to the rice and stir well. Season with salt and pepper to taste. Rest the salad for 1 hour at room temeperature before serving. This allows the rice absorb all the delicious flavours.
  • This salad will keep up to 3 days when refrigerated. Bring the salad to room temperature before serving
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