The viral crispy rice salad gets a very Mediterranean twist with this version, jam-packed with creamy feta, olives, cucumber, harissa-spiced crispy rice and a very vibrant, herby green tahini dressing. Perfect for entertaining, or meal prep.
I’ve said it before and I’ll say it again – I am currently in my rice era and I’m very happy to be here! The viral crispy rice salad was a bit of a revelation to me recently. I gave it my twist with this satay crispy rice salad and we’re back with this lovely Mediterranean version that works brilliantly too.
Salads, in my opinion, are so much better when you skip the chunky lettuce leaves. This salad is an excellent example of that. We’ve got crispy, smoky, harissa spiked baked rice, crunchy veggies, creamy feta, olives, juicy pomegranate seeds and grilled chicken (if you like) all drizzled with that gorgeously vibrant herby green tahini dressing.
The result is a super fresh, fabulous, filling salad that’s wonderful for any day of the week, and great for entertaining. It’s also a very clever way to use up any leftover rice you might have – but you can absolutely cook your rice specially for this recipe too – and I’ve included those instructions at the bottom of the page.
Ingredients
- Rice. You can use leftover cooked rice, or cook the rice for this recipe (I’ve included both options in the recipe at the bottom of the page). You could also use a packet of microwave rice. I’m using long-grain rice (basmati).
- Harissa paste. This fiery North African spice paste is loaded with chilies, lemon and garlic and is a flavor powerhouse. You can use any harissa paste you like, but keep in mind that different brands have different levels of heat, so give yours a taste before using it and reduce the quantity slightly if it’s very hot.
- Tahini. Not all tahini is created equally and can be quite different in taste and consistency. Go for ones produced in Lebanon, Israel or Palestine for the best flavor and consistency – I like Belazu, Al Nakhil or Al Yaman.
- Herbs. I’m using fresh mint and flat-leaf parsley. You could use all mint or all parsley, or add marjoram, oregano or even cilantro (coriander).
- Feta. Creamy feta is a natural pairing for these lovely Mediterranean flavors, but you could swap it for pan-fried pieces of halloumi if you like. Or skip it to make the salad dairy-free.
- Olives. I love to use a mix of different olives – though Kalamata are always my favorite. Use any olives you like, or if you don’t like them, you could use sundried tomatoes or jarred red bell peppers.
How to make it
Cook your rice if you’re not using leftovers, then pop in the fridge to cool. Spread the cooled rice onto a lined oven tray and mix with harissa paste and olive oil. Bake until golden and crispy.
While it bakes, prepare the rest of the salad ingredients and blitz your lovely green tahini dressing. Combine everything in a mixing bowl, or the bowl you’ll serve the salad in for ease, then serve.
Got a question?
I like to use this honey harissa chicken recipe, the chicken in these Mediterranean chicken rice bowls or this miso grilled chicken recipe. You can also use leftovers from a roast chicken, or use a rotisserie chicken.
Once you mix the salad with the dressing and store it, the rice won’t stay as crispy as it was originally, so just keep that in mind. If you’re entertaining, I recommend mixing the rice and dressing through the salad just before serving.
It’ll keep for at least four days in the fridge, so it’s a lovely one for meal prep.
Watch how to make it
Like this recipe? Try these easy salads next
If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Mediterranean Crispy Rice Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
The viral crispy rice salad gets a very Mediterranean twist with this version, jam-packed with creamy feta, olives, cucumber, harissa-spiced crispy rice and a very vibrant, herby green tahini dressing. Perfect for entertaining, or meal prep.
Ingredients
For the salad –
- 2 cups of cooked rice (or 2/3 cup uncooked long-grain rice)
- 1 tablespoon of harissa paste
- 1 tablespoon of olive oil
- 1 cucumber, diced
- 1/3 cup pomegranate seeds
- Handful of mint leaves, chopped
- Handful of flat-leaf parsley, chopped
- 1/2 cup of olives, chopped
- 2 cooked chicken breasts, chopped or shredded (I love using this honey harissa chicken)
- 3 scallions, chopped
- 1/2 cup feta, crumbled
- 1/3 cup dried cranberries
- 1/4 cup chopped almonds (or use dukkah)
For the green tahini dressing –
- 1/2 cup tahini
- 1/2 cup chopped flat-leaf parsley leaves
- 3 garlic cloves, crushed
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 cup water
Instructions
- Cook your rice (skip this step if you use leftover rice). Add 2/3 cup of rice to a small pot you have a lid for. Add 1 cup of water, then set over high heat until you see foamy bubbles on top. Pop the lid on, reduce the heat to low and cook for 12 minutes. Remove from the heat (still with the lid on), and set aside for another 10 minutes, to finish steaming. After this, fluff up the grains with a fork, then spread it onto an oven tray lined with parchment paper and pop it into the fridge to cool, for at least 10 minutes.
- Make your crispy rice. Heat your oven to 400F/200C. If you’re using leftover rice, transfer it to a parchment paper-lined oven tray. If you’re using your fresh rice, get the tray out of the fridge. Add 1 tablespoon of harissa paste and 1 tablespoon of olive oil to the rice and mix it through. Spread the seasoned rice into a thin, even layer (ideally one layer), then pop into the oven for 25 – 30 minutes, to crisp up. Check the rice after 15 minutes to see how it’s going – some ovens are a little uneven and you may want to rotate the tray. Check it at 20 minutes too as it can easily burn and again, all ovens are different.
- Make your green tahini dressing. Add ½ cup of tahini, ½ cup of chopped parsley leaves, 3 garlic cloves, 3 tablespoons of lemon juice, 1 teaspoon of salt and 1/2 cup of water into the bowl of a food processor or blender. Blitz until a thick, green dressing forms with the consistency of double cream. Set aside. Add more water to loosen the dressing further if you like.
- Mix your salad. Once your rice looks lovely and crispy around the edges, remove the tray from the oven. Add the diced cucumber, pomegranate seeds, mint, parsley, chopped olives, chicken, chopped scallions, feta, dried cranberries and chopped almonds to a mixing bowl, or straight into the bowl you’ll serve the salad in, for ease. Pour the crispy rice on top, then pour roughly half the dressing over the salad. Mix well to combine. Drizzle over more of the dressing to serve.
Notes
NO BLENDER OR FOOD PROCESSOR? You can mix the tahini dressing by hand – just chop the herbs finely, crush your garlic and mix everything with a fork until thick and creamy.
INGREDIENT NOTES: Harissa is a North African chili paste and its spiciness differs depending on the brand you use. You’ll find it with the spices in your grocery store. If you can’t find it, use another chili paste. If you want to cook chicken specifically for this recipe, I like to use this honey harissa chicken recipe, the chicken in these Mediterranean chicken rice bowls or this miso grilled chicken recipe. You’ll end up with more dressing than you need – but it keeps well and is lovely drizzled over anything and everything (grilled chicken, steamed rice, or even as a toast topper!)
SUBSTITUTIONS: Skip the chicken to make the salad vegetarian, or skip the feta for a dairy-free version. I like to add juicy cherry tomatoes to this salad too and you can play around with your ingredients for sure. If you don’t like olives, use chopped sundried tomatoes or jarred red bell peppers. Swap mint and parsley for marjoram, oregano or even cilantro (coriander).
PREP AHEAD: Once you mix the salad with the dressing and store it, you’ll lose the crispiness of the rice. It’ll become a little chewy (which is still delicious!) but if you’re entertaining or taking it to a potluck, I recommend mixing the rice and dressing through the salad just before serving. But it keeps very well (roughly 4 days in the fridge) and doesn’t get soggy (!) so it’s a brilliant one to meal prep.
- Prep Time: 10
- Cook Time: 30
- Category: salads
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 200g
- Calories: 548
- Sugar: 15g
- Sodium: 1654.8mg
- Fat: 27.4g
- Saturated Fat: 5.9g
- Unsaturated Fat: 19.9g
- Trans Fat: 0g
- Carbohydrates: 57.5g
- Fiber: 5.6g
- Protein: 24.3g
- Cholesterol: 39.2mg
I am excited to make this recipe! The recipe itself is a little confusing, though, as harissa paste does not appear on the list of ingredients. Given the way I create my grocery list, there would be a strong likelihood I wouldn’t buy this key ingredient. Would you be able to add it?
Ah so sorry Karyn, thank you for pointing that out! I’ve added it into the main ingredients list now x
Perfect – thank you so much! That was fast!