Brown Rice, Tomato & Basil Salad Recipe

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This recipe makes a delicious, satisfying and light salad for an office potluck or family get-together. It can also be made ahead and refrigerated until ready to serve.—Ann Crawford, Goodyear, Arizona
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 10 servings


  • 2 cups uncooked brown basmati rice
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cups grape tomatoes, halved
  • 3 garlic cloves, minced
  • 1 tablespoon balsamic vinegar
  • 6 ounces feta cheese, cut into 1/2-inch cubes
  • 1/2 cup fresh basil leaves, thinly sliced
  • 1/4 cup pitted Greek olives, coarsely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup: 256 calories, 11g fat (3g saturated fat), 15mg cholesterol, 516mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 6g protein.


  1. Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir until tender. Add tomatoes and garlic; cook 1 minute longer. Remove from heat; stir in vinegar.
  2. Place rice in a large bowl. Add tomato mixture, cheese, basil, olives, salt and pepper; toss gently to coat. Serve warm or at room temperature. Yield: 10 servings.
Originally published as Brown Rice, Tomato & Basil Salad in Healthy Cooking Annual Recipes Annual 2016, p43

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