Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
55 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.

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  • Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

Nutrition Facts

224 calories; protein 4.5g 9% DV; carbohydrates 24.6g 8% DV; fat 12.7g 20% DV; cholesterol 8.3mg 3% DV; sodium 304.2mg 12% DV. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/03/2009
I hate it when people rate a recipe when they actually made it differently. But...I was put off by the submitters instruction that the tomato and cucumber meant the salad needed to be eaten the same day. So I left them out and served tomato cucumber and avocado on the side. The salad which I had doubled lasted well for almost a week. Read More
(30)

Most helpful critical review

Rating: 3 stars
09/23/2010
the flavour was very good especially with the fresh mint but was it supposed to be so mushy? for some reason i had way too much liquid in mine and kept having to spill some out. Still made for a tasty side dish will try to figure out where it went wrong... Read More
(3)
58 Ratings
  • 5 star values: 40
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/03/2009
I hate it when people rate a recipe when they actually made it differently. But...I was put off by the submitters instruction that the tomato and cucumber meant the salad needed to be eaten the same day. So I left them out and served tomato cucumber and avocado on the side. The salad which I had doubled lasted well for almost a week. Read More
(30)
Rating: 5 stars
06/01/2010
Very nice alternative to the usual Greek salad. I love the mint it really makes this salad a standout recipe. As directed I wouldn't serve it immediately nor chill it for an hour. The flavors need time to meld and chilling it would kill the flavor. I let it sit covered at room temp for 30 minutes. Read More
(22)
Rating: 5 stars
06/07/2010
I was a little nervous making this because our dinner guests were Greek. Not to worry this salad was FANTASTIC. Made exactly as stated except used frozen brown rice from Trader Joe's which is ready in 3 minutes. Big time saver.I also used Roma tomatoes and cut out the pulp and seeds. This makes the salad less "watery" Thanks for a great recipe!! Loved it!! Read More
(18)
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Rating: 5 stars
06/15/2009
Easy delicious and addictive! I omitted the mint and feta (didn't have those on hand) and used black olives and organic short grain brown rice. Still fabulous. I crave it now. Even enjoyed leftovers the next day. Thanks! Read More
(13)
Rating: 5 stars
08/10/2010
I have made this 4 times in the past 6 weeks, it is incredible! Perfect for the summer when it's just too hot to cook. Some tips that I've found make a difference: 1-Adding a couple tablespoons of white balsamic vinegar really add another dimension to the flavour, and 2-DO NOT omit the avocado! It breaks down a bit in the salad to give a great creamy texture, I made it once without it because I didn't have one and the texture was nasty--kinda dry and oily at the same time. Other than that the only thing I change is using green olives out of personal preference, but I'm sure it's just as awesome with black. Enjoy! Read More
(10)
Rating: 4 stars
06/23/2010
Left out the onions....recipe was enjoyed by everyone. I think orzo would be good to use as well....the long grain rice is a bit sticky. Read More
(7)
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Rating: 5 stars
09/01/2009
Super tasty. Perfect for lunch. I actually added some fried tofu in it to add some proteins. Read More
(7)
Rating: 5 stars
04/04/2011
Enjoyable and healthy I followed the recipie as written and really liked it It does make a large amount Next time I will make half as I am alone. The mint is fantastic and so fresh tasting Absolutely a keeper Read More
(6)
Rating: 5 stars
02/01/2011
This was awesome. I did not have any mint and I used green olives instead of kalamata olives. I also added extra avocado because I love it so much. I will definitely be making this again! Read More
(6)
Rating: 3 stars
09/23/2010
the flavour was very good especially with the fresh mint but was it supposed to be so mushy? for some reason i had way too much liquid in mine and kept having to spill some out. Still made for a tasty side dish will try to figure out where it went wrong... Read More
(3)
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