Layered Greek Rice Salad

Layered Greek Rice Salad


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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.


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

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. 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.
  2. 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.
  3. 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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