Mediterranean rice salad with sun-dried tomatoes, olives, and feta. A fresh recipe for summer
Para 4 3.8€/pers. 190kcal/100g
- 250 g de arroz SOS Kamâlis Basmati
- 80 g de tomates secos en aceite
- 100 g de queso feta
- 80 g de aceitunas negras sin hueso
- 1 pepino
- 150 g de tomates cherry
- 1/2 cebolla morada
- 3 cucharadas de aceite de oliva virgen extra
- 1 cucharada de vinagre de vino o zumo de limón
- Sal al gusto
- Pimienta negra al gusto
- Orégano seco al gusto
- Comenzamos cociendo el arroz SOS Kamâlis Basmati en abundante agua con sal, siguiendo las indicaciones del envase. Una vez en su punto, lo escurrimos bien y lo extendemos en una bandeja para que se enfríe y quede suelto.
- Mientras el arroz se enfría, cortamos los tomates cherry por la mitad y el pepino en dados pequeños. Picamos la cebolla morada en tiras finas y troceamos los tomates secos en piezas más pequeñas.
- Cortamos el queso feta en dados y escurrimos las aceitunas negras. Procuramos que todos los ingredientes tengan un tamaño similar para que la mezcla sea equilibrada en cada bocado.
- Ponemos todos los vegetales en un bol grande con el arroz. Removemos bien para mezclar los ingredientes.
- Añadimos el queso feta y las aceitunas.
- Preparamos el aliño mezclando el aceite de oliva, el vinagre o el zumo de limón, una pizca de sal, pimienta negra y orégano seco. Lo vertemos sobre la ensalada y removemos ligeramente hasta que quede bien integrada.
- Bañamos la ensalada de arroz con el aliño y guardamos al menos 30 minutos en el frigorífico antes de servir.
- Es importante enfriar bien el arroz antes de mezclarlo con el resto de los ingredientes para que no reblandezca las verduras ni el queso.
- Si queremos una versión más ligera, podemos reducir la cantidad de feta o usar uno bajo en grasa.
- Podemos añadir alcaparras, pimiento asado en tiras o incluso un puñado de rúcula para darle un toque más verde.
- También es posible incorporar garbanzos cocidos para convertirla en una ensalada aún más completa.
- Una de las más frecuentes es cuánto tiempo aguanta en la nevera. Bien conservada en un recipiente hermético, puede durar hasta dos días, aunque lo ideal es consumirla en las primeras 24 horas.
- También preguntáis si se puede preparar con antelación. Sí, incluso mejora tras unas horas de reposo, pero conviene añadir el aliño justo antes de servir si queremos mantener mejor la textura.
Ingredients
- 250g of SOS Kamâlis Basmati rice
- 80g of sun-dried tomatoes in oil
- 100g of feta cheese
- 80g of pitted black olives
- 1 cucumber
- 150g of cherry tomatoes
- 1/2 red onion
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of wine vinegar or lemon juice
- Salt to taste
- Black pepper to taste
- Dried oregano to taste
When the heat is on or you simply crave something light, cold dishes become increasingly popular. Combining simple, flavorful ingredients is often the best solution.
This is how this Mediterranean rice salad with sun-dried tomatoes, olives, and feta was born, prepared with SOS Kamâlis Basmati rice. Rice salads became popular in Europe in the 1970s, when people began looking for complete meals that could be prepared in advance. The Mediterranean touch comes from ingredients like sun-dried tomatoes, olives, and feta cheese, common in many Southern European cuisines.
Basmati rice, with its long, loose grain, is ideal for these types of recipes because it doesn't clump together easily. If you like hearty salads, try the rice, crab stick, and tuna salad, which is very convenient to take on the go; the traditional Greek salad, featuring cucumber, tomato, and feta; or the quinoa and chicken salad, perfect for a change of pace.
Step-by-step preparation
- We begin by cooking the SOS Kamâlis Basmati rice in plenty of salted water, following the package instructions. Once cooked, we drain it well and spread it out on a tray to cool and become loose.
- While the rice cools, halve the cherry tomatoes and dice the cucumber. Slice the red onion into thin strips and chop the sun-dried tomatoes into smaller pieces.
- We cut the feta cheese into cubes and drain the black olives. We make sure all the ingredients are a similar size so the mixture is balanced in every bite.
- We put all the vegetables in a large bowl with the rice. We stir well to mix the ingredients.
- We add the feta cheese and olives.
- We prepare the dressing by mixing the olive oil, vinegar or lemon juice, a pinch of salt, black pepper, and dried oregano. We pour it over the salad and toss gently until well combined.
- We coat the rice salad with the dressing and keep it in the refrigerator for at least 30 minutes before serving.
We serve the salad chilled, stirring gently before serving. It's a recipe you'll want to make again, especially when you're looking for something fresh and easy.
Tips for a delicious Mediterranean rice salad
- It is important to cool the rice well before mixing it with the rest of the ingredients so that it does not soften the vegetables or the cheese.
- If we want a lighter version, we can reduce the amount of feta or use a low-fat one.
- We can add capers, roasted pepper strips, or even a handful of arugula to give it a greener touch.
- You can also add cooked chickpeas to make it an even more complete salad.
Some questions you may have. Answering your emails
It's normal to have questions about preservation and combinations in this type of salad.
- One of the most frequent questions is how long it keeps in the refrigerator. Properly stored in an airtight container, it can last up to two days, although ideally it should be consumed within the first 24 hours.
- You also ask if it can be prepared in advance. Yes, it even improves after resting for a few hours, but it's best to add the dressing just before serving if you want to maintain the texture.
Last revision: September 3, 2026
We have worked 4 hours and 15 minutes so that you can enjoy this recipe.
How is it calculated? 25 min. cooking, 30 min. to take and edit the photos, 120 min. to record and edit the video, 45 min. to write and 35 min. to organize and publish everything on the web and on social media.
😊 Not to mention the time we spend researching how to make the best recipe, buying the ingredients, tasting it (and making it again if it wasn't perfect), reading your comments, and answering your questions. Categories: Cooking Recipes Rice Recipes Rice Salad Recipes Cold, No-Cook Recipes Recipes by Technique
