Bringing you a Rice Salad recipe that is perfect for summer! This chilled rice salad offers bright flavours and a variety of textures — crisp cucumber, juicy tomatoes and tender rice — making it an ideal side for barbecues and gatherings. It’s naturally vegan and gluten-free, so it’s a crowd-pleaser for almost any table.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Rice Salad
- Substitutions
- Variations
- How to make Rice Salad
- Leftovers
- Recipe FAQs
- More Salad recipes
- You might also like
- Rate it…
- Rice Salad Recipe
Why this recipe works
This rice salad is a refreshing, easy side for barbecues and potlucks. Unlike cold pasta, rice stays light and tender when chilled, and long-grain varieties resist becoming gummy. The combination of crisp cucumber, sweet tomatoes, salty olives and crunchy pistachios creates a satisfying mix of textures and flavours. Because it’s naturally vegan and gluten-free, it’s a safe and tasty option for groups with diverse dietary needs.
Ingredients to make Rice Salad
- Basmati rice – my preferred long-grain rice for this salad.
- Large cucumber – peeled and chopped for crunch.
- Plum tomatoes – red and yellow for colour and sweetness.
- Red onion – diced for a mild bite.
- Pitted olives – I used ones stuffed with red pepper; plain green or black olives work too.
- Chickpeas – rinsed and drained for plant-based protein.
- Chopped pistachios – a crunchy finishing touch.
- Salt – to taste.
For the dressing
- Extra-virgin olive oil
- Lemon juice – for brightness.
- Salt and black pepper – to season.
- Dried basil – adds herbaceous notes.
- Cumin powder – optional, for a warm, slightly spicy edge.
See the recipe card below for exact quantities and full details.
Substitutions
- Rice: Use jasmine or another long-grain rice. Brown rice works but will change the texture slightly. Quinoa is a good alternative if you want a different grain.
- Vegetables: Swap or add spinach, cherry tomatoes, cabbage, kale or roasted vegetables to suit your taste.
- Herbs: Substitute parsley or mint for basil for a different fresh note.
Variations
- Spicy: Increase the cumin or add chipotle powder for heat.
- Deluxe: Add crumbled feta and fresh herbs for a richer salad (not vegan).
- Kid-friendly: Adjust the vegetables to suit younger palates.
How to make Rice Salad
Step 1: Rinse the rice until the water runs clear. Cook in a saucepan with salt and water following the package ratio (typically 1 part rice to 2 parts water).
Step 2: Cook the rice for about 12 minutes, then remove from heat and let it rest covered for 5 minutes. Fluff with a fork and allow to cool completely. Leftover cooked rice works well too.
Step 3: While the rice cools, prepare the vegetables: peel and chop the cucumber, quarter or halve the plum tomatoes, dice the red onion, halve the olives and rinse and drain the chickpeas.
Step 4: Whisk together olive oil, lemon juice, salt, black pepper, dried basil and cumin (if using) to make the dressing.
Step 5: In a large bowl, combine the cooled rice, vegetables and chickpeas. Pour over the dressing and toss until everything is evenly coated. Finish with chopped pistachios before serving.
Hint: Spread the warm rice on a baking sheet to speed cooling and prevent clumping.
Leftovers
Store leftover rice salad in an airtight container in the refrigerator for 2–3 days. It can be enjoyed cold or wrapped in a tortilla for a quick lunch.
Recipe FAQs
Long-grain rice such as basmati or jasmine works best because it stays separate and fluffy; short-grain rice tends to be sticky and less suitable for chilled salads.
Yes. This salad keeps well for a couple of days in the fridge and often tastes even better once the flavours have melded.
They can be. Choose whole ingredients, a light oil-based dressing and plenty of vegetables to keep the salad nutritious and balanced.
More Salad recipes
- Aubergine Salad
- Prawn Salad
- Rocket Salad
- Three Bean Salad
- Tofu Salad
- Tuna Pasta Salad
- Red Cabbage Slaw
- Smoked Salmon Salad
You might also like
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Rate it…
Tried this Rice Salad recipe? Please leave a star rating and a comment to let me know how it turned out. I love hearing feedback and suggestions for variations.
Rice Salad
Ingredients
- 220 g uncooked basmati rice, rinsed and drained
- 1 large cucumber, peeled and chopped
- 150 g plum tomatoes (red and yellow), quartered or halved
- ½ red onion, chopped
- 50 g pitted olives, halved (stuffed or plain)
- ½ can chickpeas, rinsed and drained
- 2 tbsp pistachios, chopped
- Salt, to taste
For the rice salad dressing:
- 60 ml extra-virgin olive oil
- 45 ml lemon juice
- Salt and black pepper, to taste
- 1 tsp dried basil
- ¼ tsp cumin powder (optional)
Instructions
- Rinse the rice until the water runs clear. Combine rice, salt and water in a saucepan using the package ratio (typically 1:2 rice to water).
- Cook for about 12 minutes, then remove from heat and let rest covered for 5 minutes. Fluff with a fork and cool completely. Leftover rice can be used.
- While the rice cools, prepare the vegetables: chop the cucumber, quarter or halve the tomatoes, dice the onion and halve the olives.
- Whisk together olive oil, lemon juice, salt, pepper, dried basil and cumin (if using) to make the dressing.
- Toss the cooled rice with the vegetables, chickpeas and dressing. Serve sprinkled with chopped pistachios.
Notes
Step-by-Step Photos: The post includes photos to guide you through the process.
Substitutions & Variations: See the Substitutions and Variations sections above.
To Store: Keep in an airtight container in the fridge for 2–3 days.
To Freeze: Freezing is not recommended for this salad.
Tip 1: Add grilled chicken or tofu for extra protein.
Tip 2: Roast vegetables for a different flavour profile, or swap in corn and beans for a western-style rice salad. Try an Asian-inspired dressing for another variation.
Tip 3: Use leftover cooked rice from the day before to save time.
Nutrition
Carbohydrates: 55 g |
Protein: 8 g |
Fat: 19 g |
Saturated Fat: 3 g |
Fiber: 5 g |
Sugar: 4 g
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