This isn’t one of those fussy dishes that tries too hard. Lemon rice salad is refreshingly simple, and yet it pulls off the kind of flavor that makes people ask for the recipe — sometimes mid-bite. There’s brightness from the citrus, crunch from the fresh veg, and just enough oil to round everything out. It’s got that chill, back-pocket energy; always ready, never too dressed up.

Call it cold lemon rice salad when you want to sound specific, Greek lemon rice salad when you’re feeling Mediterranean, or just “the good rice one” when you’re too hungry to care. Either way, it delivers.

Active Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 1/4 cups water or veg broth
• Juice of a big, juicy lemon
• Zest from that same lemon
• 2 tbsp good olive oil
• 1 garlic clove, grated or minced until it almost disappears
• 1/3 cup chopped red onion — don’t skimp, it makes a difference
• 1/2 cup chopped cucumber
• 1/2 cup halved cherry tomatoes
• A handful of fresh parsley, chopped
• Salt and pepper — taste as you go
• Optional but welcome: crumbled feta or toasted nuts

Instructions

Preparation

Rinse the rice until the water runs mostly clear. I know it’s annoying. Do it anyway — the texture will thank you.

Boil your water or broth. Stir in the rice. Lower the heat, cover, and let it do its thing for about 15 minutes. Fluff with a fork and set aside to cool. No shortcuts here; warm rice turns this into a weird lemon stew, not a salad.

Cooking

There’s not much “cooking” left. Once the rice cools, dump it into a big bowl.

Add the lemon juice, zest, oil, and garlic. Stir like you mean it — everything should be coated. Toss in your onion, cucumber, tomatoes, and herbs. If you’re adding feta or nuts, do that now.

Taste. Adjust. More salt? More lemon? Trust your mouth.

Serving

Chill it. Don’t rush. This is a lemon rice salad recipe that gets better after sitting around a bit. Serve it as a side, or just eat it straight from the bowl. Great with grilled chicken, lamb, or anything that benefits from a citrusy sidekick.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 230
Total Fat: 9g
Saturated Fat: 1.2g
Cholesterol: 0mg
Sodium: 140mg
Total Carbohydrates: 32g
Dietary Fiber: 2g
Sugars: 3g
Protein: 4g

Tips and Variations

• Want it bulkier? Use brown rice or quinoa.
• Craving Greek vibes? Add feta and olives.
• More herbs never hurt — dill, mint, or even basil work.

You can also stir in some chickpeas or grilled zucchini if it’s turning into a meal.

Conclusion

Lemon rice salad doesn’t need much — and that’s the magic. It’s one of those dishes that surprises you by how well it works with so little effort. Tangy, cool, endlessly adaptable. Perfect for summer, ideal for leftovers, and always welcome on my plate. Whether you’re calling it Greek lemon rice salad or just “that lemony rice thing,” it’ll quietly become a staple.

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