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Rice & Olive Salad

Created by Kchurchill5 on August 23, 2014

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

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.