Greek Rice Salad

We loved this dish. We served it as a vegetarian main dish and it was a hit with the adults and kids. I left the feta cheese out of the actual salad because my kids won't touch it but I did use it in the dressing. This was an easy dish to make and one I've since made three or four times. I do want to give it a try with brown rice as I'd prefer that we eat brown rice in our family.

Greek Rice Salad
from Cook's Country June/July 2009

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 length wise, seeded, and chopped
1 cup cherry tomatoes, halved (quartered if large)
1/4 cup pitted kalamata olives, chopped
3 scallions, sliced thin
1 1/2 cups long grain rice
salt and pepper

Make dressing: Process 1/4 cup feta, oil, vinegar, honey, and oregano in food processor until smooth. Transfer to large bowl and stir in cucumbers, tomatoes, olives, and scallions.

Bring 4 quarts of water to boil in large pot. Add rice and one 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.

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.)