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Mediterranean rice salad

Mediterranean rice salad


  • 796 ml can of chopped tomatoes
  • 250ml (1 cup) boiled rice
  • 2 pinches of crushed chili pepper (optional)
  • 1⁄2 red or yellow bell pepper, diced
  • 1⁄2 green bell pepper, diced
  • 4 tbsp. Red onion cut into cubes
  • About 20 pitted kalamata olives, minced
  • 150 grams of crumbled feta cheese
  • 1 can (540 ml) chickpeas, rinsed and drained


  • 225ml (2/3 cup) light olive oil
  • 15ml (1 tablespoon) salted herbs
  • 2 cloves of freshly squeezed garlic
  • 75ml (1/3 cup) coarsely chopped parsley
  • 30ml (2 tablespoons) finely chopped fresh mint
  • 45 mL (3 tablespoons) roughly chopped fresh basil
  • Ground pepper to taste
  • 15ml (1 tablespoon) dried thyme
  • Juice and zest of a peeled or organic lemon

the accompaniment

  • Fifteen flat parsley leaves
  • A dozen small basil leaves
  • A few fresh mint leaves
  • A few slices or wedges of lemon

to prepare

level 1

Using a hand mixer, turn all of the vinegar ingredients into a beautiful, fragrant green emulsion. For reservations.

The second step

Drain the chopped tomatoes. Reserve the cubes in a large bowl and stir the juice into a medium saucepan. Add the rice and about a quarter of the vinaigrette to the skillet. Mix with a fork.

Step 3

Add the remainder of the chopped tomato sauce, stir gently and set aside at room temperature.

Step 4

Bring the rice to a boil, reduce heat, cover, and simmer 13 to 14 minutes. Leave it covered for 5 minutes.

Fifth step

Mix with a fork to separate the grains of rice and leave to cool completely.

Step 6

Add the rice to a salad bowl containing the diced tomato preserves, vinegar, olives, feta cheese, onion, bell pepper, and chickpeas. Mix gently.

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Step 7

Add salt and pepper to taste. Garnish with herbs and lemon leaves.

Step 8

Serve it warm or cold as a salad or as a side dish.