Mediterranean Rice Salad

By devogirl

Mint, oregano, olives, and capers combine to create a fabulous and festive rice salad that's perfect summertime fare, especially when served alongside Mediterranean White Bean Salad with Pine Nuts and Capers (page 135). If you don't have homemade Marinated Dried Tomatoes (page 171) on hand, it's fine to use store bought. This is a great dish to make with leftover cooked rice, but you can also start by cooking the rice from scratch, using 1 1/3 cups rice, 2 2/3 cups water, and a pinch of sea salt. Be sure to cool the rice to room temperature before mixing up the salad, or the mint and oregano will wilt.

Ingredients

• 4 cups cooked long grain brown rice, brown basmati, or a combination of the two, at room temperature
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh oregano leaves, chopped
• 1 cup sliced red onion
• Juice of 1 lemon
• 5 Marinated Dried Tomatoes (page 171), sliced
• 2 tablespoons of marinade from the Marinated Dried Tomatoes
• 1/4 cup pitted kalamata olives
• 1/4 cup capers, rinsed
• 1 zucchini, quartered lengthwise and sliced

Details

Servings 4

Preparation

Step 1

Put all of the ingredients in a bowl and stir until thoroughly combined. Taste and adjust the seasonings if desired.