Tomato Artichoke Rice Salad Food

THE BEST MEDITERRANEAN SALAD RECIPE

The Best Mediterranean Salad Recipe image

This Mediterranean salad is loaded with fresh vegetables such as cucumbers, tomatoes and herbs. This fresh salad is flavored with a delicious dressing.

Provided by Shadi HasanzadeNemati

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

3 Persian cucumbers (sliced)
3 tomatoes (chopped)
1/2 red onion (thinly sliced)
1 cup pitted kalamata olives
1 cup artichoke hearts (halved )
1 cup parsley (chopped)
1/4 cup olive oil
1 lemon (juice of )
1 tsp sumac
2 cloves garlic (minced )
1/2 tsp salt
1/4 tsp black pepper

Steps:

In a large bowl, place cucumbers, tomatoes, red onion, olives, artichoke hearts and parsley.
Using two spoons, lightly mix the vegetables and put the bowl in the refrigerator.
Make the Mediterranean salad dressing by mixing olive oil, lemon, sumac, garlic, salt and pepper in a mason jar or a small bowl.
Pour the dressing over salad and mix well.
Serve immediately.

Nutrition Facts : Calories 219 kcal, Carbohydrate 13 g, Protein 3 g, Fat 18 g, SaturatedFat 2 g, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA

Rice Salad with Tomatoes, Cucumbers, and Feta image

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.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 11

Ingredients

7 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
3 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/2 cups long-grain brown rice
1 pound small heirloom or cherry tomatoes, halved (3 cups)
3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
3 tablespoons sherry vinegar
8 ounces feta, crumbled (1 1/2 cups)
1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
1 cup lightly packed fresh mint leaves, roughly chopped if large

Steps:

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.

ARTICHOKE TOMATO SALAD

Artichoke Tomato Salad image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Steps:

Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ARTICHOKE & RICE SALAD

Artichoke & Rice Salad image

My Mom always makes this for any lunch or brunch we have at her house. It is delicious and is always a big hit. I like to make it a day ahead to give the flavors time to marry.

Provided by xtine

Categories Rice

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup Uncle Ben's converted brand rice
2 1/2 cups chicken stock
1 1/2 cups marinated artichoke hearts, drained, but save 1/4 cup marinade
1/4 cup green onion, thinly sliced
1/2 cup flat leaf parsley, minced
1 lb plum tomato, seeded & chopped
1/2 cup parmesan cheese, grated (use best quality only)
1 cup mayonnaise
salt & pepper

Steps:

Cook rice in the chicken stock according to directions on box & cool.
Chop artichoke hearts to bite size.
Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

ARTICHOKE RICE SALAD

Artichoke Rice Salad image

"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 6

Ingredients

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 jars (6-1/2 ounces each) marinated artichoke hearts
3 cups cooked long grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder

Steps:

Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

TOMATO AND ARTICHOKE SALAD

Tomato and Artichoke Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
2 tablespoons chopped parsley

Steps:

In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
Toss vegetables with vinaigrette and parsley, transfer to serving bowl.