Greek Rice Salad
In step 1, do not marinate the vegetables for more than 1 hour or the salad will become soggy. Feta sold already crumbled is prone to drying out.
Serves 6 to 8
1/2 cup crumbled feta cheese
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons honey
1/2 teaspoon dried oregano
1 cucumber , peeled, halved lengthwise, seeded, and chopped
1 cup cherry tomatoes , halved (quartered if large)
1/4 cup chopped pitted kalamata olives
3 scallions , sliced thin
1 1/2 cups long-grain rice
Salt and pepper
1. MAKE DRESSING Process ¼ cup feta, oil, vinegar, honey, and oregano in food processor until smooth. Transfer to large bowl and stir in cucumbers, tomatoes, olives, and scallions.
2. BOIL RICE Bring 4 quarts water to boil in large pot. Add rice and 1 tablespoon salt to boiling water and cook until just tender, 12 to 14 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.
3. COMBINE SALAD Add cooled rice and remaining feta to bowl with vegetable mixture and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated for 1 day. Bring to room temperature before serving.)
America’s Test Kitchen