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Home Rice Side Dishes

Mediterranean Brown Rice Salad

By:Nagi
Published:16 Sep '20Updated:18 Dec '22
120 Comments
Recipe v Video v Dozer v

This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.

You didn’t really think I’d share a rather dull (but life essential) post for how to cook brown rice without following it up with an extremely delicious way to use it, did you??

Bowl of Brown Rice Salad with halloumi, ready to be eaten

Brown Rice Salad

This is a Brown Rice Salad that aspires to be everything you expect a rice salad to be (healthy, filling, fresh) and everything you don’t expect it to be (can’t-stop-eating-it-good).

It’s also a rice salad that will surprise those of you who grew up not realising such a thing existed. (Pretty sure that would be anyone with Asian parents 🙋🏻‍♀️).

It is very, very good. It’s fresh, juicy, bright, and really makes the most of the addictive nutty, slightly chewy texture of brown rice though it can be made with any type of cooked rice, or other grains for that matter (farro, pearl barley, tiny or giant couscous).

Close up of Brown Rice Salad ready to be served

Ingredients in Brown Rice Salad

Here’s what I put into this brown rice salad – though you’ll see an extensive list of customisation suggestions below!

Ingredients in Mediterranean Brown Rice Salad

  • Brown rice – only perfectly cooked brown rice allowed in these parts! No mushiness permitted 😉. Alternatives: any rice – normal or fancy (white, jasmine, basmati, wild etc), quinoa, and anything rice-like shaped such as farro, pearl barley, couscous;

  • Cucumber & tomato – the freshness and juiciness;

  • Red onion – welcome sharp bite. Alternatives: green onion, Eschallots/French shallots;

  • Dill and coriander – one of the best fresh herb combinations for salads, in my humble opinion. I use it regularly – such as in this Pearl Couscous Salad and JP’s Iceberg Lettuce Salad; and

  • Rocket / Arugula – I really like adding a bit of green fluffage into any starch based salad. For interest, extra freshness and to add a different textural element. Alternatives: any sliceable leafy greens – baby or normal spinach, kale (marinate it to make it softer), cabbage).

Customise the vegetables with any raw or cooked vegetables you want (diced and sautéed in a little oil perhaps with some garlic, or roasted – try Roasted Eggplant. It’s amazing!).

Optional Extras

You’ll see in the video and photos that I’ve also included black olives which I consider an optional extra for this Mediterranean themed version of this rice salad. I don’t always include it – the above ingredients are my base version.

It’s also shown topped with crispy golden slices of halloumi. Adding some pan-kissed cheese is a seriously delicious way to elevate this salad to show-off status (not unlike a French Warm Goat’s Cheese Salad) or, you know, just treat yourself 😂).


Lemon Dressing Ingredients

And here’s what goes into the lemon dressing: lemon juice, garlic, mustard (for thickening), extra virgin olive oil, salt and pepper.

Ingredients in Lemon Dressing for Brown Rice Salad

How to make this Brown Rice Salad

I always feel like I’m teaching you how to suck eggs when I show the process photos for a salad! 😂 But I do think it’s a useful one-pager to show how this comes together. For all those times you don’t have 90 seconds to watch the recipe video!

How to make Brown Rice Salad

Overhead photo of Mediterranean Brown Rice Salad showing ingredients

Elevate it to meal status

I know I said the crispy golden halloumi is optional, but everytime I see a photo of it, I want to take it back and make it part of the base recipe!

The only reason why I won’t is because I like that this salad is interesting and fresh enough to be a side salad OR a meal.

Also, even if you don’t happen to have a block of halloumi in your fridge waiting to pan fry to golden perfection, there’s plenty of other ways to elevate it to meal status:

  • Crumble of feta

  • Sprinkle of parmesan

  • Dollop of yogurt

  • Nuts – try flaked almonds (toasted), or walnuts, pepitas, sunflowers, cashews, pistachios, pine nuts

  • Can of tuna, salmon or other fish

  • Sliced poached chicken (super juicy even fridge cold if you use this method)

  • Any other cooked protein that takes your fancy

Drizzling lemon dressing over Brown Rice Salad

What to serve with this Brown Rice Salad

This is a wonderful two-in-one side salad for meals (ie starch + veg in one dish) but interesting and colourful enough to stand on its own as a light meal or as part of a lunch spread. Here are a few suggestions:

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Enjoy! – Nagi x

PS Ah, I just remembered! A few years ago, I also shared a Cowboy Rice Salad. Fun name. Delicious to eat!


Watch how to make it

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Brown Rice Salad in a bowl, ready to be eaten

Mediterranean Brown Rice Salad

Author: Nagi
Prep: 15 minutes mins
Cook: 40 minutes mins
Side Dish, Side Salad
Mediterranean, Western
5 from 41 votes
Servings8
Tap or hover to scale
Print
Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.
Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Ingredients

Salad (Note 1):

  • 3 cups cooked brown rice , cooled but not cold
  • 2 tomatoes , diced
  • 2 cucumbers , diced (or 1 long English/continental cucumber)
  • 1/2 red onion , chopped (sub 2 stems green onion)
  • 40g/ 4 cups tightly packed baby rocket/arugula , roughly chopped (or baby spinach)
  • 1/3 cup coriander/cilantro leaves , roughly chopped (Note 2)
  • 1/3 cup fresh dill leaves , roughly chopped (Note 2)

Lemon Dressing:

  • 3 tbsp lemon juice
  • 5 tbsp extra virgin olive oil
  • 1 garlic cloves , minced using garlic press
  • 1/2 tsp Dijon mustard (Note 3)
  • 3/4 tsp salt , kosher/cooking salt (1/2 tsp table salt)
  • 1/2 tsp black pepper

Optional extras (pictured):

  • 1/2 cup black olive slices
  • 200g/7oz halloumi , sliced then pan fried in a little olive oil until golden and crispy
  • Other topping options: feta, parmesan, nuts (Note 4)

Instructions

  • Place Dressing ingredients in a jar and shake well to combine.
  • Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
  • Transfer to serving bowl. If using Halloumi, pile on top.
  • Serve!

Recipe Notes:

1. Salad veg - customisable with other raw or cooked veg (sautéed in a little oil, garlic, salt & pepper, or roasted).
2. Fresh herbs - this is one of my favourite fresh herb combinations for salads, they go together brilliantly and it really makes this salad something special. But if you don't have them / have an aversion to coriander/cilantro, try one of these:
  • parsley or chives and dill
  • chives and parsley
  • just coriander/cilantro or dill (double up)
  • 2 1/2 tsp oregano (add to dressing - will taste like a Greek Salad!)
  • 2 tsp dried mixed herbs, or other dried herbs of choice
3. Dijon mustard - sub yellow mustard, or omit. Makes the dressing a wee bit thicker which is great for fine-grain type salads because it helps coat better.
4. Nut option suggestions - flaked almonds, walnuts, pine nuts, pistachios, cashews, sunflower seeds, pepitas. I feel like peanuts would be odd, but someone may prove me wrong.
5. Storage - keeps for 3 days, though the tomato does looks perky juiciness the next day. I also like to either hold back some dressing to give it a fresh drizzle just before serving, or even a squeeze of fresh lemon and drizzle of olive oil will do the trick.
Most importantly though, SERVE AT ROOM TEMP. Cold rice is hard and not pleasant. If need be, give it 3 x 10 second zaps in the microwave to take the chill out of it.
LEFTOVER HALOUMI- pro tip: refrigerate cooked halloumi, then chop it into small batons and reheat in microwave. Toss through salad. So good!
6. Nutrition per serving, assuming 8 servings. Excellent veg+starch side dish for meals.

Nutrition Information:

Calories: 179cal (9%)Carbohydrates: 21g (7%)Protein: 3g (6%)Fat: 10g (15%)Saturated Fat: 1g (6%)Sodium: 226mg (10%)Potassium: 248mg (7%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 355IU (7%)Vitamin C: 10mg (12%)Calcium: 22mg (2%)Iron: 1mg (6%)
Keywords: brown rice recipe, brown rice salad, rice salad, rice side dish
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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120 Comments

  1. Kristie says

    December 2, 2023 at 1:15 pm

    5 stars
    So good! This will be a regular in my household, thanks Nagi! 💜

    Reply
  2. Jan says

    December 1, 2023 at 6:50 pm

    5 stars
    This is a beautiful fresh salad and the brown rice provides texture and substance.

    Reply
  3. Lora says

    October 18, 2023 at 3:05 pm

    5 stars
    Delicious. Halved the recipe for dinner for two.
    Used green olives instead of black. Cilantro and parsley, no dill.
    This would be great to take to a gathering, maybe with feta, halloumi may not travel well.
    I’ll happily eat it again.

    Reply
  4. Ilona S Kocins says

    August 28, 2023 at 1:36 pm

    Oh Nagi, I made a huge mistake. “3 cups of cooked brown rice”, so I cooked 3 cups of brown rice. Now I’ll be eating brown rice for a week!

    Reply
  5. Amanda says

    April 26, 2023 at 10:50 am

    5 stars
    I love this recipe, It has become a regular on my menu. Super easy and delicious!

    Reply
  6. KSJ says

    March 17, 2023 at 11:41 am

    Delicious salad that is a burst of flavor and color. Served with grilled salmon. Found the dressing a bit too acidic/sharp – added 1 tsp of honey.

    Reply
  7. Alice says

    January 8, 2023 at 4:00 am

    5 stars
    Making this for the second time. Added extra chopped herbs (parsley, dill, cilantro) because I had them in the fridge. Added some chickpeas as well for protein. Delicious!

    Reply
  8. Jessica says

    December 30, 2022 at 10:42 am

    5 stars
    Getting back from vacation and all the holiday foods I was looking for something hardy and fresh. This was perfect and came together quickly. My 2 and 5 year old both loved it (without the onion). The halloumi was necessary for the full meal feeling.
    The only change I made was using Kalamata olives and cooking my rice in veggie stock for some extra flavor. May have been even better leftover after the flavors marinated, hard to decide!

    Reply
  9. Lizzy says

    September 29, 2022 at 12:00 pm

    5 stars
    I love this salad. It’s on constant rotation for lunch/dinner in my household!

    To extend the shelf life of the salad, I scoop out the cucumbers seeds before dicing and add halved cherry tomatoes rather than diced whole ones. I also add chilli haloumi, kalamata olives and sunflower seeds for some extra texture/flavour.

    Reply
  10. Katrina says

    April 7, 2022 at 4:39 pm

    5 stars
    Yum! Made this to go as a side with Lamb Gozlemes, cooked potatoes as well in case the family didn’t like the salad. Not needed – so delicious, will definitely become a regular.

    Reply
    • Nagi says

      April 8, 2022 at 7:46 pm

      That’s great Katrina!! I am happy they liked it! N x

      Reply
  11. Jeanne says

    January 27, 2022 at 5:18 am

    This salad was amazing! I was looking for a healthy and easy recipe and found this gem. I topped it with halloumi, which was my first time trying it, and it was the perfect salty top for this!

    Reply
    • Nagi says

      January 27, 2022 at 8:37 am

      Great tip Jeanne! N x

      Reply
  12. barb kiemski says

    January 17, 2022 at 1:53 pm

    5 stars
    Made this topped with pine nuts. I used wild rice and a chimichurri sauce as dressing, as I had portions of both in the freezer. This will make an awesome take to work lunch. YUMMO!!

    Reply
  13. paula says

    January 7, 2022 at 4:38 am

    5 stars
    Wow I made this simply to eat healthy, not because I thought it was going to be really tasty! I am soooooo pleasantly surprised of how good it was and I feel really satisfied. Made it with halloumi and roasted bell peppers.

    Reply
    • Nagi says

      January 7, 2022 at 3:25 pm

      Healthy can still taste good!! N x

      Reply
      • Paula says

        January 7, 2022 at 9:29 pm

        5 stars
        You learn sth new every day 😉

        Reply
  14. Sheron says

    November 1, 2021 at 1:29 pm

    Made this today, delicious. Secret is as you said use warm rice NOT cold! Love your recipes my go to recipe site. Thank you.

    Reply
  15. Belinda says

    October 29, 2021 at 6:00 am

    5 stars
    This salad is so delicious! 🤤 I made it as a side for roast chicken and it was a hit with the whole family. I added in some fresh Italian parsley and toasted pine nuts, along with red capsicum and black olives. My teenager daughter has claimed the leftovers for her school lunch today 😋

    Reply
    • Nagi says

      October 30, 2021 at 8:27 am

      Smart kid calling dibs on a yummy healthy lunch! N x

      Reply
  16. Karen Westcott says

    October 25, 2021 at 5:40 pm

    5 stars
    I have been cooking so many of your recipes lately and every one is a winner. The Mediterranean brown rice salad was so delicious! Added baked eggplant, olives and toasted pepitas! So yummy! Thank you Nagi!

    Reply
    • Nagi says

      October 26, 2021 at 11:29 am

      I am so glad you enjoyed it Karen! N x

      Reply
  17. Mariette Nel says

    October 5, 2021 at 3:14 am

    5 stars
    Love the grilled eggplant in the salad!

    Reply
  18. Emma says

    September 22, 2021 at 3:34 am

    5 stars
    This dressing is amazing!

    Reply
  19. MaryJo says

    July 11, 2021 at 12:08 am

    This rice salad is wonderful. We had it with butter-basted salmon for an amazing dinner.
    The only change was to use shallot instead of red onion.
    Thanks, Nagi!

    Reply
  20. Elissa Nunes says

    May 17, 2021 at 9:29 am

    5 stars
    Loved this fast dinner! So easy for me as I always have these ingredients on hand. Great hit with family as well as very healthy with the whole grains and fresh veggies. Your recipes do not disappoint Nagi! Thank you for sharing 🙂

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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