Brown Rice Salad with Spinach and Feta

This hearty salad is inspired by Mediterranean flavors and is a great entrée for the summer months.



  • 4 cups brown rice, cooked and at room temperature (made from about 1 cup uncooked brown rice)
  • 2 cups spinach, chopped
  • 1 cup grape tomatoes, quartered
  • 1 small cucumber, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onions, diced
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup feta cheese, crumbled (for vegan option, substitute 1/3 cup toasted slivered almonds in place of feta)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tsp red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, pressed or minced
  • 1/4 teaspoon ground black pepper


  1. In a large bowl, combine the rice, spinach, tomatoes, cucumber, bell pepper, red onions, olives and feta or almonds. Toss to combine.
  2. In a small bowl, whisk together remaining ingredients to make dressing. Pour the dressing over the salad and toss to coat. Serve cold or at room temperature.
Plant-Based Salads and Sides Gluten-Free

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