Summer Rice Salad with Feta, Citrus and Mint


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The strong tastes in this salad combine for a refreshing summer dish.

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  • 4 C. water
  • 2 C. uncooked white rice
  • 1 1/2 tsp. salt
  • 1/2 C. fresh orange juice
  • 1/2 C. olive oil
  • 1/4 C. fresh lemon juice
  • 4 tsp. grated orange peel
  • 2 tsp. grated lemon peel
  • 1/2 tsp. ground cinnamon
  • 30 cherry tomatoes, halved
  • 7 small pickling cucumbers, diced (about 4 C.)
  • 1 C. sliced green onions
  • 1/2 C. chopped fresh mint
  • 16 oz. feta cheese, crumbled

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Bring 4 C. water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature. Whisk orange juice and next 5 ingredients in small bowl to blend. Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)

Makes 10 servings.

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