Description
A refreshing and crunchy salad featuring crispy rice, Persian cucumbers, and fresh herbs, perfect for warm evenings or potlucks.
Ingredients
- 1 cup crispy rice
- 1 cup diced Persian cucumbers (about 6–8 small cucumbers)
- 1/2 cup chopped fresh herbs (parsley, mint, or cilantro)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Optional toppings: crumbled feta cheese or creamy avocado
Instructions
- Preheat your oven and crisp the rice: Spread cooked rice in a thin, even layer on a rimmed baking sheet. Bake at 400°F (200°C) for 8–12 minutes, stirring once, until golden and crunchy.
- Prep the vegetables: Dice the Persian cucumbers into small, bite-sized cubes and lightly salt to draw out excess moisture; pat dry.
- Chop the herbs: Roughly chop parsley, mint, or cilantro and add to the cucumbers just before tossing.
- Make the dressing: Whisk together olive oil, lemon juice, salt, and pepper until emulsified.
- Combine: Add the crispy rice, cucumbers, and herbs to a bowl. Pour the dressing over and toss gently to combine.
- Finish and serve: Top with crumbled feta or diced avocado if using and serve immediately.
Notes
Store salad components separately for best texture. Assemble right before serving to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean