greek rice salad

greek rice salad


2 cups (470 ml) cooked rice


  2 jars (4 oz / 225 g) marinated artichoke hearts, drained and chopped (reserve artichoke hearts marinade)


  1 large tomato, seeded and chopped


  1 large cucumber, seeded and minced


  1 medium red onion, chopped


  2/3 cup (160 ml) feta cheese, crumbled


  1 can of black olives, sliced ​​(drained)


  1/4 cup (40 ml) fresh parsley, chopped


  2/3 tablespoons (10 ml) of fresh lemon juice


  1/3 teaspoon (1.6 ml) oregano, dry

Enjoyed this article? Stay informed by joining our newsletter!


You must be logged in to post a comment.

About Author