Mediterranean Salad

This is a slightly different salad that bodes well with chicken. Try it and you will see what a great marriage it is. Try the chicken dish that is stuffed with vegetables on this site.  In a word -YUM!


  • 5 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 1 garlic clove, minced
  • 1 tsp. dried dill
  • 1/2 tsp. ground cumin
  • 1 tsp. Dijon mustard
  • pinch of salt and pepper

Whisk this together until well blended. Set in refrigerator until ready to use.


  • 1 cup brown rice, long grain
  • 2 cups water

Bring the rice and water to a boil and reduce heat to medium. Cover and let simmer until liquid has been absorbed (35-40 minutes). If you have a rice cooker, use it as it is less messy and will be timed perfectly. Remove from heat, keep it covered and let stand for 30 minute then fluff with a fork. Back to the salad. Add:

  • 1 English cucumber, diced
  • 1/2 cup sliced green olives

Transfer rice to a large bowl, add the cucumber, mixed spring greens and olives. Drizzle some of the dressing over the salad, toss to combine. Add additional dressing, as desired.


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