Wild Rice and Feta Salad

Kitchen Tested
  • Yield 6 servings

Tangy feta cheese adds punch to this pretty rice salad.

If you don't have tarragon wine vinegar on hand, don't make a special trip to the store. Just use 2 tablespoons white wine vinegar and add 1/2 teaspoon dried tarragon.


1 (6-ounce) package long-grain and wild rice
2 ounces feta cheese, crumbled
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped onion
1 (2-ounce) jar diced pimiento, drained
2 tablespoons water
1 tablespoon olive oil
1/4 cup tarragon wine vinegar
1/8 teaspoon pepper


  1. Cook the rice according to package directions. Cool slightly.
  2. In a medium mixing bowl, combine the cheese, peppers, onions and pimiento.
  3. Stir together the water, olive oil, vinegar and pepper. Add to the rice mixture. Toss gently to coat. Cover and chill for 1 hour before serving (this salad can be made a day ahead).



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