Description
A refreshing salad featuring crunchy toasted rice, crisp Persian cucumbers, and a zesty lemon-olive oil dressing.
Ingredients
- 1 cup crispy rice
- 1 cup Persian cucumbers, diced
- 1/2 cup chopped fresh herbs (parsley, mint, or cilantro)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice (about 1 small lemon)
- Salt and freshly ground pepper, to taste
- Optional toppings: crumbled feta cheese, diced creamy avocado, or toasted pine nuts
Instructions
- Preheat the oven according to the rice package. Spread rice in a single layer on a baking sheet and bake until golden and crisp, stirring once midway.
- Dice the Persian cucumbers and finely chop the herbs. Place in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Adjust to taste.
- Add the cooled crispy rice to the bowl with cucumbers and herbs, then drizzle the dressing and toss gently.
- Top with optional feta or avocado and serve immediately.
Notes
Best served immediately to maintain crunchiness. Store dressing separately if storing leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean