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Rice & Olive Salad

Here's how you make Rice & Olive Salad
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  • Servings: 5
  • Prep: 10m
  • Cook: 15-40m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 3/4 to 3 cups cooked rice (brown rice, cooled)
  • 1 3/4 cups olives, chopped (mixed olives, black, pimento, stuffed green, spanish, oil cured, kalamata)
  • 1/4 cup capers, rough chopped
  • 1/2 cup celery, small diced (include the leaves too)
  • 2 tablespoons basil, fresh torn
  • FOR DRESSING
  • 1/3 cup olive oil (you can add a bit more if you don't want it so acidic)
  • 4 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, grated or fine minced
  • 2 teaspoons dried oregano
  • Kosher salt, to taste
  • Pepper, to taste
  • Garnish
  • Feta cheese, crumbled
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Rice ... Cook the rice according to package directions; then, refrigerate at least 1 hour to cool.

  • Step 2: Dressing ... Add all the ingredients to a small bowl, cup, or tupperware container. Then, mix to combine. I prefer a tupperware container - just add everything, and shake. Easy peasy!

  • Step 3: Salad ... Add the olives, celery, capers, and dressing to a large bowl; and, toss to combine. Cover and refrigerate at least 30-60 minutes until chilled.

  • Step 4: Finish ... Add the rice and basil; and toss to combine. Garnish with Feta cheese.

  • Step 5: Serve and ENJOY! ... A great potluck or BBQ dish. Easy, and great to make ahead. This salad goes perfectly with so many dishes.

We hope you enjoy this recipe!

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