Description
A refreshing salad featuring crunchy toasted rice, cool Persian cucumbers, and a zesty lemony-herb dressing, perfect for lunch or as a side dish.
Ingredients
- 1 cup crispy rice (toasted leftover cooked rice or packaged crispy rice)
- 1 cup Persian cucumbers, diced (about 2–3 small cucumbers)
- 1/2 cup mixed fresh herbs, chopped (parsley, mint, cilantro, or a mix)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- Salt and freshly ground black pepper, to taste
- Optional toppings: crumbled feta cheese or diced creamy avocado
Instructions
- Preheat the oven to 400°F (200°C). Spread leftover cooked rice in a thin, even layer on a baking sheet. Drizzle lightly with olive oil and toss to coat. Roast for 15–25 minutes, stirring once or twice, until the rice is golden and crunchy. Let cool completely on the sheet.
- Dice the Persian cucumbers into bite-sized pieces. If they feel watery, sprinkle with a pinch of salt and let sit for 5–10 minutes, then pat dry with a paper towel.
- Chop the herbs finely and set aside.
- Make the dressing: in a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, a pinch of salt, and several grinds of black pepper until slightly emulsified.
- Combine the cucumbers and chopped herbs in a large bowl. Add the cooled crispy rice.
- Pour the dressing over the salad and toss gently, using a folding motion to coat the ingredients without crushing the rice.
- Top with crumbled feta or diced avocado if desired. Serve immediately for best texture.
Notes
Best eaten immediately. The crispy rice will soften over time, so store components separately if not serving right away.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean