Name: Mediterranean Brown Rice Salad Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 3 cups cooked brown rice, cooled but not cold; 2 tomatoes, diced; 2 cucumbers, diced (or 1 long English/continental cucumber); 1/2 red onion, chopped (or 2 stems green onion); 40g / 4 cups tightly packed baby rocket/arugula, roughly chopped (or baby spinach); 1/3 cup coriander/cilantro leaves, roughly chopped; 1/3 cup fresh dill leaves, roughly chopped; 3 tbsp lemon juice; 5 tbsp extra virgin olive oil; 1 garlic clove, minced using garlic press; 1/2 tsp Dijon mustard; 3/4 tsp kosher or cooking salt (or 1/2 tsp table salt); 1/2 tsp black pepper; 1/2 cup black olive slices; 200g / 7oz halloumi, sliced then pan fried in a little olive oil until golden and crispy; Alternative toppings: feta cheese, parmesan, nuts

Jump to Recipe· 3.9 from 1 review

I absolutely love sharing this Mediterranean Brown Rice Salad Recipe with friends and family because it feels both wholesome and festive at the same time. The nutty brown rice provides a hearty base, while the fresh herbs like dill and cilantro bring that unmistakable Mediterranean brightness. Toss it all with a zesty lemon dressing, and you’ve got a dish that feels fresh, vibrant, and effortlessly satisfying. Whenever I make this salad, it feels like a perfect balance of flavors and textures that’s healthy yet indulgent in the best way possible.

Why You’ll Love This Mediterranean Brown Rice Salad Recipe

What truly excites me about this Mediterranean Brown Rice Salad Recipe is its harmonious flavor profile. The nuttiness of the perfectly cooked brown rice complements the juicy tomatoes and crisp cucumbers, while the fresh dill and coriander lift everything with a fragrant punch. The lemon dressing brings a bright, tangy note that ties all the ingredients together, creating a refreshing yet satisfying salad. It’s not just a salad; it’s a celebration of Mediterranean flavors that always leaves me craving more.

Besides tasting amazing, I find this salad incredibly easy to prepare, which means it shows up on my table even on busy weeknights or when I’m hosting friends unexpectedly. The ingredients are straightforward and fresh, and the assembly is a breeze—mix everything up, toss with the lemony dressing, and you’re done. It’s a versatile dish that stands out no matter the occasion, whether as a side for dinner, a wholesome work lunch, or a colorful party spread that impresses without any fuss.

Ingredients You’ll Need

The image shows fresh ingredients arranged on a white marbled surface. Starting from the top left, there are green cilantro leaves, followed by some dill with thin feathery leaves, and two bright red tomatoes still attached to a small green vine. To the right, there is a halved purple onion with a smooth, shiny outer skin. Below, two small dark green cucumbers lie parallel. On the bottom left, there is a white bowl filled with green arugula leaves, and to the right of it, a white bowl filled with cooked light brown bulgur grains, showing their fluffy texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the freshness of the ingredients. Each component plays a crucial role in texture, color, and flavor, making this salad a vibrant and nourishing experience.

3 cups cooked brown rice, cooled but not cold: This forms the hearty, nutty base that soaks up all the fresh flavors perfectly.
2 tomatoes, diced: They add juicy sweetness and a pop of bright red color.
2 cucumbers, diced (or 1 long English/continental cucumber): Their crisp texture refreshes the palate in every bite.
1/2 red onion, chopped (substitute 2 stems green onion): A sharp, mildly pungent note that balances the salad.
40g/4 cups tightly packed baby rocket/arugula, roughly chopped (or baby spinach): This adds a peppery green freshness and vibrant appearance.
1/3 cup coriander/cilantro leaves, roughly chopped: The herbaceous, citrusy burst that defines the Mediterranean character of the salad.
1/3 cup fresh dill leaves, roughly chopped: Another fresh herb that elevates the salad with a delicate, slightly sweet aroma.
3 tbsp lemon juice: Essential to tangy, bright dressing that wakes up all the salad flavors.
5 tbsp extra virgin olive oil: Adds richness and smoothness to the dressing.
1 garlic clove, minced: Injects a gentle savory depth without overpowering.
1/2 tsp Dijon mustard: Adds subtle tanginess and helps emulsify the dressing.
3/4 tsp salt (kosher or cooking salt): Balances and enhances every ingredient’s natural flavors.
1/2 tsp black pepper: Gives a mild heat to finish the dressing.
Optional extras like 1/2 cup black olive slices: Great for a salty kick and extra texture.
200g/7oz halloumi, sliced then pan-fried until golden and crispy: Makes the salad more substantial and adds a delightful savory crust.
Other topping options such as feta, parmesan, or nuts: These let you customize the salad to your own preferences or dietary needs.

Directions

Step 1: Cook the brown rice according to package instructions until tender but still a little firm, then let it cool to room temperature—avoid chilling it completely, as slightly warm rice holds the flavors better.

Step 2: In a jar with a tight lid, add the lemon juice, extra virgin olive oil, minced garlic, Dijon mustard, salt, and black pepper. Shake vigourously until the dressing is well combined and slightly emulsified.

Step 3: In a large mixing bowl, combine the cooled brown rice, diced tomatoes, cucumbers, chopped red onion, rocket (or spinach), coriander, and dill. Toss gently to distribute the ingredients evenly without bruising the herbs.

Step 4: Pour the lemon dressing over the salad and toss well to make sure every bite is fully coated with that vibrant flavor bomb. Taste and adjust seasoning if needed.

Step 5: Transfer the salad to your serving bowl. If you’re using halloumi, pan-fry the slices in a little olive oil until golden and crispy, then pile them artfully on top of the salad.

Step 6: Serve immediately or let it sit at room temperature for 10 minutes to allow flavors to meld, then enjoy your Mediterranean Brown Rice Salad Recipe to the fullest.

Servings and Timing

This salad generously serves 6 to 8 people as a side dish or 4 as a main meal. The prep time is quick, just about 15 minutes to chop and toss everything together, while the brown rice requires around 40 minutes to cook. Total time from start to finish clocks in around 55 minutes, mostly due to rice cooking time. No additional resting time is required, though letting the salad sit briefly can deepen the flavor. It keeps well for up to 3 days in the refrigerator, making it perfect for meal prep or leftovers.

How to Serve This Mediterranean Brown Rice Salad Recipe

This image shows a close-up of a mixed salad with several visible layers. The base layer consists of cooked grains that are small and beige, mixed with finely chopped green leafy herbs and vegetables. There are bright red tomato pieces scattered evenly throughout the salad, adding a pop of color. Small bits of purple onion are mixed in, providing additional texture and color contrast. A wooden spoon is partially visible, scooping the mixture from the side. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature, which allows the flavors to shine beautifully. It’s a fantastic side dish alongside grilled chicken or fish, especially when you want something light but still satisfying. For a vegetarian meal, layering it with crispy halloumi or a sprinkle of toasted nuts adds a lovely texture contrast that I find absolutely delightful. When I host dinner parties, I present it in a large, colorful bowl, garnished with extra herbs and black olives for a truly Mediterranean feel that guests always appreciate.

Presentation-wise, I always garnish with a few whole sprigs of fresh dill or cilantro on top for a burst of green and aroma. Portion sizes vary depending on whether it’s a side or main, but typically I scoop about a cup per person as a side or closer to 1 ½ cups for a meal. For drinks, I find this salad pairs wonderfully with a crisp white wine like Sauvignon Blanc or a refreshing sparkling water infused with lemon. On warmer days, I enjoy it alongside a chilled glass of iced herbal tea for a bright, summery meal vibe.

This salad is a true year-round champion: fresh and lively in the summer but hearty and cozy during cooler months when paired with warm, roasted vegetables. It’s equally at home on a casual weeknight table as it is on a festive holiday spread, making it one of my go-to Mediterranean Brown Rice Salad Recipe ideas whenever I want to impress with minimal effort.

Variations

I love adapting this salad to suit whatever I have on hand or my dietary preferences. For instance, swapping brown rice with quinoa or bulgur wheat can provide different textures and flavors while keeping the Mediterranean spirit alive. If you’re looking for a gluten-free option, brown rice is perfect as is, but just double-check any added ingredients like dressings or toppings. For vegans, skipping the halloumi and opting for toasted nuts or creamy avocado chunks makes the salad just as satisfying.

Flavor-wise, I sometimes play with the dressing by adding a splash of red wine vinegar or a bit of honey for subtle sweetness. You can also experiment with herbs—mint is a refreshing addition in place of or alongside the dill and cilantro. When I’m in a rush, using pre-cooked rice or even leftover rice from another meal saves time without sacrificing taste. Roasted vegetables like bell peppers or zucchini also make fabulous mix-ins for a heartier version that still feels fresh and vibrant.

For a completely different cooking method, I occasionally pan-toast the brown rice before boiling for a nuttier, deeper flavor that adds even more personality to the salad. Whichever approach you take, I encourage you to make this Mediterranean Brown Rice Salad Recipe your own—it’s incredibly forgiving and versatile, which is part of the fun!

Storage and Reheating

Storing Leftovers

I always keep any leftover Mediterranean Brown Rice Salad Recipe refrigerated in an airtight container to preserve freshness and flavor. Glass containers with tight-fitting lids work best to avoid picking up odors from other refrigerator items. The salad stays delicious for up to 3 days, making it a great option for quick lunches or snacks later in the week. Before storing, I like to keep any halloumi or toppings separate to maintain their texture.

Freezing

Freezing this salad isn’t my first choice because the fresh herbs, cucumbers, and lettuces don’t respond well to freezing—they tend to become mushy. If you want to freeze portions, I recommend freezing the plain cooked brown rice and any cooked halloumi separately. Then, you can quickly assemble the salad fresh with chopped veggies and dressing when you’re ready to eat. This approach keeps the flavors vibrant and the textures just right.

Reheating

When reheating leftover Mediterranean Brown Rice Salad Recipe, I avoid heating the entire salad in the microwave, as fresh herbs and vegetables lose their snap. Instead, I gently warm just the brown rice portion in the microwave or on the stovetop and then toss it with freshly chopped veggies, herbs, and dressing. If you saved any halloumi, quickly pan-fry it again to restore crispness. This method preserves the salad’s bright, fresh character while still serving it warm and comforting.

FAQs

Can I use white rice instead of brown rice?

Absolutely! White rice works fine if you prefer a softer texture and milder flavor. Just adjust the cooking time since white rice cooks faster. Keep in mind that brown rice adds nuttiness and more fiber, but the salad will still be delicious with white rice.

How long can I store this salad in the fridge?

You can store it in an airtight container for up to 3 days. The flavors actually meld nicely after a day, but the salad is best enjoyed fresh to keep the herbs bright and the vegetables crisp.

Can I prepare this salad ahead of time for a party?

Yes! I recommend preparing all the ingredients and the dressing separately, then mixing them together about 30 minutes before serving to keep everything fresh. If you want to save time, you can toss the salad the night before but wait to add delicate herbs and halloumi until serving.

What’s the best substitute for halloumi?

If you want a similar salty, savory element without halloumi, feta cheese is a great choice for a creamy texture, or try grilling thick slices of firm tofu. Both complement the salad’s flavors beautifully.

Is this recipe vegan and gluten-free?

The base salad without the halloumi is naturally vegan and gluten-free, so it works well for many dietary needs. Just be sure to check your mustard and any optional toppings for hidden gluten or animal products if you’re serving guests with restrictions.

Conclusion

I can’t recommend this Mediterranean Brown Rice Salad Recipe enough if you’re looking for something fresh, flavorful, and easy to make. It’s one of those dishes that feels nourishing and vibrant at every bite, perfect for sharing with loved ones or enjoying as a wholesome solo meal. Give it a try—you might just find it becoming a go-to favorite in your kitchen as it is in mine!