Dinner

Mediterranean Brown Rice Salad Recipe

Name: Mediterranean Brown Rice Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 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 (substitute 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; 1/2 cup black olive slices; 200g/7oz halloumi, sliced; 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 salt (kosher/cooking salt, or 1/2 tsp table salt); 1/2 tsp black pepper; Feta cheese; Parmesan cheese; Nuts

ByClara Bennett February 13, 2026February 13, 2026

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Introduction

This Mediterranean Brown Rice Salad is a vibrant and healthy dish perfect for lunch or as a side. Packed with fresh vegetables, herbs, and a zesty lemon dressing, it offers a delightful mix of flavors and textures. Adding crispy halloumi on top makes it an irresistible meal.

A white bowl filled with a colorful salad consisting of a bottom layer of fresh green spinach leaves, followed by a layer of bulgur wheat mixed with chopped red tomatoes, black olives, green cucumber, and finely chopped herbs. On top, there are two golden-brown seared cheese slices garnished with small sprigs of dill. The bowl is held by a woman's hand on the left, while a woman's hand on the right is holding a fork stirring the salad. Around the bowl, there are lemon wedges and a halved lemon on a white marbled surface, with a jar of dressing visible in the background. photo taken with an iphone --ar 4:5 --v 7

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 (substitute 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 a garlic press
1/2 tsp Dijon mustard
3/4 tsp salt (kosher or cooking salt; use 1/2 tsp if 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
Other topping options: feta, parmesan, nuts

Instructions

Step 1: Place the lemon juice, olive oil, minced garlic, Dijon mustard, salt, and black pepper in a jar. Shake well to combine the dressing thoroughly.
Step 2: In a large bowl, combine the cooked brown rice, diced tomatoes, cucumbers, chopped red onion, baby rocket, coriander, dill, and black olive slices.
Step 3: Drizzle the dressing over the salad ingredients and toss everything well to coat evenly.
Step 4: Transfer the salad to a serving bowl. Arrange the pan-fried halloumi slices on top if using.
Step 5: Serve immediately and enjoy the fresh flavors.

Tips & Variations

For a dairy-free version, omit the halloumi or substitute with toasted nuts or seeds for crunch.
Use baby spinach instead of rocket if preferred for a milder taste.
Try adding chopped nuts like almonds or walnuts for extra texture and flavor.
Prepare the dressing ahead and store it chilled for up to 2 days to save time.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Halloumi is best served fresh but can be refrigerated and gently reheated in a pan. Toss the salad again before serving to redistribute the dressing.