Layered Greek Rice Salad
Layered Greek Rice Salad
This tasty version of the traditional Greek salad uses a wild rice blend but you can use white or brown rice if you wish. It's great served at BBQs or with any meat and seafood.
Ingredients
Serves: 8
- 400g packet wild rice blend
- 500g packet frozen baby peas
- 2 Lebanese cucumbers, finely sliced
- 200g tub Tzatziki dip
- 3 medium tomatoes, seeded and chopped
- 2/3 cup bottled Greek salad dressing
- 200g feta, crumbled
- 2 red capsicums chopped
- ½ cup pitted kalamata olives
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Place the rice and 3½ cups water in a heavy based pot. Bring to boil and simmer for 15-18 minutes or until rice has absorbed liquid and is tender.
- Rinse peas in hot water and drain well. Place into a deep bowl, top with cucumber and tzaziki. Add most of the tomatoes, cooked rice and salad dressing.
- Top with feta, capsicum, the remaining tomatoes and olives. Cover and chill overnight or until required. Serve garnished with fresh basil sprigs.
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