This Greek Rice Salad is a delicious twist on the classic salad. A definite hit at our dinner table as a side, starter or main dish!
Prepare your rice, or whatever you are using, according to package directions.
If using long grain rice, boil for around 13 or 14 minutes. Drain rice if necessary and spread rice all over rimmed baking sheet to cool completely, between 20 and 30 minutes.
Using a hand blender or food processor, combine, 1/2 cup feta, oil, vinegar, honey, and oregano until smooth. Set aside until rice is ready and cool. You don't want to leave your fresh vegetables soaking for longer than an hour without the rice.
Transfer to a large bowl and add cucumbers, tomatoes, olives, peppers, red onions.
Add cool rice and remaining feta to bowl with all of your chopped vegetables. Toss to combine.
Season with salt and pepper. Serve.
Salad can be refrigerated for about 1 day. Allow to rest at room temperature 20 minutes before serving. Place in another bowl to speed up this process, unless you like the salad cold. Toss before