Mediterranean Rice & Vegetable Salad with Creamy Feta Dressing

This zero-waste recipe makes the most of leftover rice and repurposes ingredients into a tantalizing salad. Nutty brown U.S.-grown Basmati rice is the base, making this salad nourishing and filling. Use leftover roasted vegetables in place of the asparagus, if you prefer, and be sure to toss in any mild fresh herbs you have on hand.

Recipe by Aimée @aimeebourque

4 servings
Prep Time
15 min
Total Time
15 min


For the salad:

  • 2 cups cooked U.S.-grown brown Basmati rice, cooled
  • ½ pint cherry tomatoes halved
  • 1 cup roasted asparagus or cooked vegetables of your choice, ie. peppers,
    zucchini, red onion, sweet potato, eggplant, etc.
  • ½ cup walnuts, toasted

For the dressing:

  • ½ cup (125 mL) crumbled feta
  • 1 clove garlic, minced
  • juice of half a lemon
  • 2 teaspoons (10 mL) of liquid honey
  • pinch of salt and pepper
  • 3 tablespoons (45 mL) extra virgin olive oil
  • ¼ cup chopped fresh herbs, such as basil, oregano, parsley, chives etc


  1. In a large bowl, fluff the Basmati rice with a fork, breaking up any clumps. Tumble in the tomatoes and asparagus or cooked vegetables. Sprinkle with the walnuts, then mix to combine the salad.
  2. In a small bowl, mash up the feta with a fork until creamy. Add the garlic, drizzle in the honey and mix again. Pour in the lemon juice and whisk with fork to combine.
  3. Drizzle in the olive oil, continuing to whisk to emulsify into a lovely creamy salad dressing.
  4. At this point, both the salad and the dressing can hold separately for up to 24 hours. Keep chilled.

To Serve:

  1. Pour the creamy feta dressing over the rice salad. Sprinkle with chopped fresh herbs. Toss well to combine.
  2. Taste and adjust seasoning with salt and pepper if desired.
  3. Garnish with additional crumbled feta and toasted walnuts.
  4. Serve at room temperature.