This salad has a winning combination of tangy Mediterranean-inspired ingredients with just a bit of Southwest kick—not spicy, just pleasantly piquant and redolent of summer. It comes together quickly, makes a big batch, travels well, and works beautifully with either leftover or freshly made rice.
A few minutes of chopping and assembly brings you a crowd-worthy, picnic-perfect dish. I think of it as my Summer Rice Salad because it brings up happy feelings of carefree warm days and informal get-togethers—but honestly, it’s perfect any time of year when you want an easy side that still impresses.
Recipe at a Glance
Cooking time: About 30 minutes
Serves: 10–12 as a side dish
Category: Side Dish, Salad
Method: No-Cook / Assembly
Cuisine: Mediterranean-Inspired, Southwest Accent
Ingredients
Salad
- 3 cups cooked rice (see Notes)
- 2 cloves garlic, minced or pressed
- 3 Tbsp chopped fresh herbs (any combination of basil, chives, oregano, parsley, and mint), divided
- ¼ small red onion, chopped (about ½ cup)
- 4 green onions, white and green parts included, thinly sliced (about ¼ cup)
- 1 large jalapeño or serrano chile pepper, seeded and minced
- 3 sun-dried tomatoes, chopped
- 1 small can sliced black olives, drained (2¼ oz)
- ¼ cup toasted nuts, chopped
- 3 oz cheese, crumbled or cubed (feta, goat cheese, Gouda, etc.) — if cubed, cut into ⅛-inch pieces
Dressing
- 2 Tbsp good-quality extra-virgin olive oil
- Zest and juice of 1 lemon
- ¼ tsp hot sauce or 2 small squirts sriracha (optional)
- ½ tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper, plus more to taste
Instructions (All Assembly)
- Combine. In a large serving bowl, add rice, garlic, most of the herbs (reserve about 1 Tbsp for garnish), red onion, green onions, chile, sun-dried tomatoes, olives, nuts, and cheese.
- Dress. Drizzle with olive oil. Add lemon zest and juice, hot sauce (if using), salt, and pepper.
- Toss & Taste. Mix until evenly combined. Taste and adjust salt, pepper, lemon, or heat.
- Finish. Sprinkle reserved herbs over the top and serve at room temperature.
For neat individual servings: Lightly oil a small bowl or a ⅓-cup measure, pack it with salad, invert onto a plate, and lift off the mold.
Notes & Helpful Tips
Rice Options — Use What You Have
- Leftover rice: Works beautifully
- Cooking fresh: Prepare 1 cup uncooked rice per package directions
- More flavor: Use stock or bouillon instead of water
- Fluffier grains: Rinse rice under cold water a few times before cooking
- Takeout rice: Totally fine, even sticky styles—just break up clumps
- Short on quantity: If you don’t have 3 full cups, adjust mix-ins to taste
Batch Size — Big Bowl Energy
- Full recipe: Great for gatherings and potlucks
- Half batch: Ideal for smaller households
- Leftovers: Pack for lunch and make friends jealous
- Keeps: a week in the refrigerator
Pepper Picks — Control the Heat
- Mild (recommended): Seeded jalapeño or serrano
- More heat: Leave in some ribs and seeds
- No heat: Substitute ¼ cup finely minced bell pepper
Getting Nutty — Texture & Toastiness
- Best flavor: Toast nuts in a dry skillet over medium heat until fragrant
- Great choices: Pine nuts, walnuts, pecans, almonds, pistachios
- Shortcut: Store-bought roasted nuts work just fine (I actually prefer them)
Olive Oil Options — Flavor Matters
- Best choice: Good-quality extra-virgin olive oill
- Extra brightness: Lemon-infused olive oil; we’re in love with a lemon-infused oil from Pass Christian Olive Oils and Vinegars in Mississippi (they ship!)—the extra lemon gives the dish an extra oomph of tanginess that sets taste buds a-tingling
- Gentle warmth: Chile-infused olive oil; we like it spicy at Glover Gardens, so when it’s just The Grill-Meister and me, I sometimes use a calabrian-pepper flavored olive oil
Cheese Choices — Pick Your Personality
- Feta: Salty and classic
- Goat cheese: Tangy and creamy
- Gouda: Mild and smooth
- Others: You could use any other cheese you like, except:
- Avoid: Pre-shredded cheeses and very soft cheeses
- Skip: Strong blue cheese (can overpower the balance)
Make-Ahead & Storage
- Flavor boost: Even better after 30–60 minutes of rest
- Refrigerator: Keeps well up to a week
- Serve chilled or room temp: If chilled, let stand 20 minutes first
- Refresh: Add a squeeze of lemon and a pinch of salt before serving
Serving Suggestions
This salad is a wonderful side dish. It lifts whatever it’s served with and can easily dress up a simple main.
- Picnics: A starring side that travels well
- Grill night: Perfect with grilled meats or vegetables
- Soup & salad: A bright partner to a cozy bowl
- Small bites spread: Great on a tapas-style table
- Make it a meal: Top with grilled chicken or shrimp
I like it alongside a sauteed chicken cutlet with Zippy Sicilian seasoning that’s been cut into slices and served atop arugula with red onion and grape tomatoes. It’s simple and elegant.
We also had it recently as part of a medley of small bites, tapas-like but individually plated. That’s the Summer Rice Salad complementing a fresh vegetable salad, jalapeño-cheese deer sausage slices and spicy cornbread topped with pepper jelly.
Join Me in the Kitchen
All you have to do is have your cooked rice ready, assemble and chop your ingredients, mix them and serve.
Let me know if you make this, and how you serve it. I’d love to hear how it made your dinnertime sing!
©️ 2026, Glover Gardens
