Becky Luigart-Stayner
10 servings (serving size: 1 cup)

For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.

Step 2

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.

Step 3

Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.

Ratings & Reviews

MLSMN1's Review

July 05, 2014
Love this salad, I do cut in half for family size portion. Lemon is important ingredient.

mpwinchester's Review

July 09, 2013
We made this exactly to the recipe and my family of 4 all loved it. We all agreed we would happily eat it every week!

crazy4sushi's Review

May 11, 2013
Great salad. I sometimes use orzo, sometimes rice. I chop the spinach up and use it fresh, no cooked.

andrea10191's Review

May 03, 2013
This was good but it seemed like 2 cups of rice was too much. I would use less rice and a little less feta if I made it again.

Beccaroo73's Review

March 12, 2012
So yummy! I had leftover white rice and was making Mediterranean chicken, so this was a perfect side. It was pretty fast and easy. I didn't follow the directions to a T, just threw in a bit of this and that. The only thing I added was basil, which added a nice flavor. Also used sun-dried tomatoes in oil--much faster than soaking the dry ones. Will definitely make this again.

nurseboss's Review

July 05, 2011
I really enjoyed this salad as do many of my friends and family (esp the vegetarians!) I did notice that I use more olive oil sometimes as the rice can make the salad quite dry. I have also added fresh basil and it's very good! I've made this salad many many times and always get a good response!

Heidelind1's Review

May 28, 2010
This is kind of pricy but it tastes incredibly yummy. Personally I didn't think that any salt needed to get added, the olives, feta and sun-dried tomatoes really had enough salt.

MonicaMN's Review

December 23, 2009
Love it! I will make this again even if its just for me! I used 2 cups rice and it didn't seam like too much at all. Best greek salad I have ever made or eaten!

ebf9qq's Review

June 07, 2009
DH and I really like this dish. I use more olives and oregano than called for in the recipe. I also drizzle some fresh lemon juice over it before serving. I am thinking next time I make it, I may throw in some diced red onion too.

goodfood4ursoul's Review

January 30, 2009
Found this recipe to be rather bland. I made this recipe according to the directions. Next time(there won't be a next time) I would use only half the rice and double the spinach, and probably add some other marinated veggies. This recipe, as it stands, makes a huge bowl of so-so salad. Unless you are feeding 40 people, you won't need this much 'salad'. If you have other yummy recipes on the table, people probably won't eat much of this one. Sorry!