Food & Cooking Recipes Salad Recipes Rice Salad with Tomatoes, Cucumbers, and Feta 5.0 (1) Close Credit: Paola + Murray Prep Time: 30 mins Total Time: 1 hr 25 mins Yield: 8 to 10 Serves In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together. Directions Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve. Cook's Notes This salad can be refrigerated in a covered container, without the feta and herbs, for up to a day. Remove it from the refrigerator 30 minutes before serving, and fold in the cheese and herbs just before serving.