Greek Wedding Rice Salad with Dill and Lemon

Name: Greek Wedding Rice Salad with Dill and Lemon
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1½ cups (300 g) long-grain white rice (such as jasmine or basmati); 2½ cups (600 ml) water; 1½ teaspoons (9 g) kosher salt (for cooking rice); ⅓ cup (80 ml) extra-virgin olive oil; ⅓ cup (80 ml) fresh lemon juice, from about 2–3 lemons; ½ medium (75 g) red onion, finely diced; ¾ cup (130 g) kalamata olives, pitted, roughly chopped; ½ cup (25 g) fresh dill, finely chopped (leaves and tender stems); 1 clove (5 g) garlic clove, minced; to taste freshly ground black pepper; ½ cup (110 g) crumbled feta cheese (optional)

From the MyKitchenBank Kitchen

A vibrant, herbaceous rice salad inspired by Greek wedding traditions. Fluffy white rice is tossed with fresh dill, briny kalamata olives, tangy lemon juice, and crisp red onion, then dressed with a lemon-olive oil vinaigrette. Serve chilled or at room temperature—it's equally delicious straight away or after a few hours of chilling, and it actually improves as the flavors meld. Perfect for potlucks, picnics, and casual dinners.

Prep: 15 min
Cook: 18 min
Wait: 10 min
Total: 43 min
Makes: About 6 cups (1.4 L), serves 6 as a side

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Steps

Before you start

Read through the recipe—everything moves fast once the rice starts cooking
Have all ingredients prepped and ready before the rice comes off the heat (chop the dill, mince the onion, juice the lemon)
Taste and adjust salt and lemon juice at the end; this salad is forgiving and improves with seasoning

1
Cook the rice
- In a medium saucepan, bring 2.5 cups (600 ml) water and 1.5 teaspoons (9 g) kosher salt to a boil over high heat.
- Add 1.5 cups (300 g) white rice, stir once, and return to a boil.
- Reduce heat to low, cover with a lid, and simmer for 16–18 minutes, until the rice is tender and the water is completely absorbed.
- Do not lift the lid or stir.
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Ready when: Rice is tender, water is completely absorbed, and you see small steam holes on the surface
Tip: Don't lift the lid or stir during cooking—this keeps the rice fluffy and separate. If your stove runs hot, reduce heat to medium-low once boiling.
2
Fluff and cool slightly
- Remove the saucepan from heat and let it stand, covered, for 3 minutes.
- Uncover and fluff the rice with a fork, breaking up any clumps.
- Spread it out on a large platter or in a large bowl and let it cool for 5–7 minutes until warm but not piping hot.
- This helps it absorb the dressing better and prevents the dill from wilting.
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Ready when: Rice is fluffy and warm but cool enough to touch comfortably
Tip: A quick cool-down is essential—piping-hot rice will turn the fresh dill brown and mushy.
3
Make the vinaigrette
- While the rice cools, whisk together 0.33 cup (80 ml) extra-virgin olive oil, 0.33 cup (80 ml) fresh lemon juice, 1 minced garlic clove, and a pinch of black pepper in a small bowl.
- Taste and adjust seasoning—it should taste bright and garlicky, not too salty (the olives will add salt).
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Ready when: Vinaigrette is emulsified and fragrant
Tip: Taste the vinaigrette now—it's your last chance to adjust acidity and garlic before everything comes together.
4
Combine rice and dressing
- Transfer the warm rice to a large bowl.
- Pour the vinaigrette over the rice and toss gently but thoroughly with a fork, making sure every grain gets coated.
- Let it sit for 1 minute, then toss again to distribute the dressing evenly.
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Ready when: Rice is evenly coated with dressing and glistens
Tip: Use a fork, not a spoon, to toss—it keeps the rice grains separate and fluffy instead of breaking them up.
5
Fold in vegetables and herbs
- Once the rice is evenly coated, fold in 0.5 medium diced red onion, 0.75 cup (130 g) roughly chopped kalamata olives, and 0.5 cup (25 g) finely chopped fresh dill.
- Use a gentle folding motion to distribute them throughout without breaking the rice grains.
- Taste and season with more salt and black pepper as needed.
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Ready when: Vegetables and herbs are evenly distributed throughout the salad
Tip: Add the dill just before serving if you're making this ahead and want maximum freshness—it stays bright green longer this way.
6
Chill or serve
- The salad is best served chilled or at room temperature.
- If serving right away, let it sit at room temperature for 10 minutes to allow flavors to meld.
- For a chilled salad, cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Fold in the optional 0.5 cup (110 g) crumbled feta cheese just before serving if using.
- Taste one more time and adjust lemon juice or salt if needed.
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Ready when: Salad is chilled and flavors are balanced
Tip: This salad actually improves after an hour or two in the fridge as the rice fully absorbs the dressing. Don't add it to a picnic basket until just before you leave if you want the dill to stay the brightest green.

Good to know

Tips

Prep all your ingredients before the rice goes on the heat—once it starts cooking, everything moves quickly. Chopping dill, onion, and garlic while the rice simmers ensures nothing wilts.
This salad is highly forgiving: taste it frequently and adjust lemon juice, salt, and dill to your preference. Greeks don't measure these aggressively, so trust your palate.
For a heartier main-course salad, toss in diced grilled chicken, crumbled feta, and a handful of roasted chickpeas or white beans.
If you're serving at a picnic or potluck, pack the dressing separately and toss the salad just before serving to keep the rice grains fluffy and the dill bright.

Make ahead

Prepare the salad up to 4 hours ahead and refrigerate, covered. Fold in the fresh dill just before serving to preserve its bright color and fresh flavor. Add feta cheese only at the last minute if using.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The salad is best served chilled or at room temperature and does not need reheating. If the rice seems dry after a day or two, toss it with an extra 1–2 tablespoons of olive oil and lemon juice before serving.

Substitutions

fresh dill → fresh mint or a combination of mint and parsley. Use the same amount. Mint gives a more summery, refreshing flavor; parsley is milder. Both are traditional in Greek salads.
kalamata olives, pitted → green Castelvetrano olives or a mix of green and black olives. Use the same amount. Green olives are less briny and slightly buttery; a mix offers more complexity.
fresh lemon juice → white wine vinegar or a combination of lemon juice and red wine vinegar. Start with 2–3 tablespoons of vinegar mixed with 2–3 tablespoons of lemon juice. This deepens the flavor without losing brightness.
long-grain white rice (such as jasmine or basmati) → orzo pasta or farro (cooked and cooled). Follow package directions for cooking. Orzo will give you a creamier texture; farro adds nutty flavor and chewiness. Reduce water amount if using farro, as it absorbs differently.