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+ servings

Summer Rice Salad with Grilled Veggies + Feta

Try this light, refreshing rice salad for your next cook-out! It whips up in minutes, and is chock-full of smoky grilled veggies, soft feta cheese, and crunchy pistachios.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 8 -10 servings

Ingredients

  • 2 medium zucchini halved
  • 2 large sweet peppers halved and seeded
  • 1 teaspoon olive oil
  • 7 cups cooked brown rice
  • 1 cup finely chopped fresh spinach
  • 1 cup crumbled feta cheese
  • 1 cup shelled pistachios toasted
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon coconut sugar or brown sugar
  • 3/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

Instructions

  • Preheat a gas or charcoal grill to medium heat. Brush halved zucchini and peppers with olive oil and cook on grill, turning occasionally until veggies are tender, about 10 minutes. Transfer veggies to a cutting board to cool. Once veggies are cooled, thinly slice. Set aside.
  • In a large bowl, combine cooked rice, spinach, feta cheese, pistachios, and grilled veggies. Set aside while you prepare the dressing.
  • For the dressing, place all ingredients in a jar with a tight-fitting lid. Shake a few times until dressing is smooth.
  • Pour dressing over rice salad and toss to coat. Season with salt and pepper to taste. Refrigerate salad 30 minutes before serving.

Notes

Store rice salad in refrigerator up to 3 days.