Warm Greek Rice And Caper Salad
Posted for ‘Greek Week”
Serve this salad warm or at room temperature
Servings 4-6
INGREDIENTS:
1 cup uncooked long grain rice
1/3 cup olive oil
2 to 3 tablespoons fresh lemon juice
1 teaspoon dried oregano (or 1 tablespoon of fresh minced)
1/2 cup cherry tomatoes, halved
1 red bell pepper, seeded and chopped
1/2 cup kalamata olives, pitted and halved(or another choice of brine-cured olive)
8 ounces crumbled feta cheese
1 to 2 tablespoons capers rinsed and drained
3 to 4 tablespoons chopped fresh parsley, or to taste
salt and fresh ground black pepper, to taste
INSTRUCTIONS:————————————————-
Cook rice till tender.
Rinse the cooked rice under warm water then drain again very well.
In a large bowl whisk together the lemon juice, olive oil, oregano, salt and pepper.
Add the rice, tomatoes, bell pepper, olives, feta, cheese, capers and parsley; toss to coat.
Season with salt and black pepper.
Serve warm.
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