Name: Greek Rice Salad
Total time: 1 h 10 min
Cuisine: GreekEurope
Ingredients: 1/2 cup crumbled feta cheese; 3 tablespoons extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 teaspoons honey; 1/2 teaspoon dried oregano; 1 cucumber , peeled, halved lengthwise, seeded, and chopped; 1 cup cherry tomatoes , halved (quartered if large); 1/4 cup chopped pitted kalamata olives; 3 scallions , sliced thin; 1 1/2 cups long-grain white rice; Salt and pepper

Why This Recipe Works

For our Greek Rice Salad, it was better to treat the rice like pasta, boiling it in plenty of salted water until al dente. At that point, we drained the rice in a sieve and then spread it out on a baking sheet to cool rapidly. This method ensured we washed the starch away and prevented the rice from sticking together. To eliminate the slipperiness we disliked in other rice salad recipes we tested, we processed the dressing ingredients—extra-virgin olive oil, red wine vinegar, and dried oregano—with honey and feta cheese. The cheese and honey helped the mixture emulsify. To ensure flavorful vegetables, we tossed them in the dressing and let them sit while the rice is cooked.

Before You Begin

In step 1, do not marinate the vegetables for more than 1 hour or the salad will become soggy. Feta sold already crumbled is prone to drying out.

Instructions

MAKE DRESSING Process ¼ cup feta, oil, vinegar, honey, and oregano in food processor until smooth. Transfer to large bowl and stir in cucumbers, tomatoes, olives, and scallions.

BOIL RICE Bring 4 quarts water to boil in large pot. Add rice and 1 tablespoon salt to boiling water and cook until just tender, 12 to 14 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes.

COMBINE SALAD Add cooled rice and remaining feta to bowl with vegetable mixture and toss to combine. Season with salt and pepper. Serve. (Salad can be refrigerated for 1 day. Bring to room temperature before serving.)