Greek Salad With Brown Rice Recipe

Ingredients

1½ cups cooked brown rice, room temperature

1 cup cherry tomatoes, chopped

1 cup pitted oil-cured black olives, coarsely chopped

1 cup diced Persian cucumber

1 cup crumbled feta cheese

½ cup scallions, white and green parts thinly sliced

3 tablespoons extra virgin olive oil

1½ tablespoons fresh lemon juice

½ teaspoon kosher salt

Freshly ground black pepper to taste

3 cups shredded iceberg lettuce

Preparation

Place the rice, tomatoes, olives, cucumber, feta, and scallions in a large salad bowl.

In a small bowl whisk the oil, lemon juice, salt and freshly ground pepper. Pour the dressing over the salad and mix to combine. (The salad may be prepared in advance to this point. Cover and refrigerate for up to 6 hours.)

Before serving, add the lettuce and toss to combine.

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