Greek Rice Salad

6 servings


  • 3 cups cooked medium grain brown rice
  • 1 cup red grape tomatoes; sliced in half
  • 1/3 cup pitted Kalamata olives, sliced
  • 1/4 cup feta vinaigrette dressing
  • Salt and freshly-ground pepper, to taste
  • Romaine leaves


Combine the rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole romaine leaves, which can be used like taco shells to hold the filling. Alternatively, arrange romaine leaves on a platter and place the rice mixture on top of the greens. Chill.

Tip: Dupe of #175

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 10994

nutrition information per serving

200 calories; 10g total fat; 2mg cholesterol; 248mg sodium; 24g carbohydrates; 2g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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