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Mediterranean Brown Rice and Zucchini Salad
Hearty brown rice meets warm, herb-tossed zucchini in this vibrant Mediterranean-inspired bowl. You'll quickly sauté the squash with dried basil and oregano to release their earthy aromas before tossing everything with crisp lettuce, fresh spinach, and briny green olives. It's a fantastic way to use up extra cooked grains while packing in plenty of vegetables. Just drizzle with your favorite vinaigrette and you're ready to eat.
Equipment
- Skillet
- Stovetop
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 medium zucchini, cut in ¼-inch slices
- 1 to 2 tablespoons water
- 1 teaspoon basil
- 1 teaspoon oregano
- 4 cups chopped lettuce
- 2 cups chopped spinach
- 1 cup alfalfa sprouts
- 1 cup sliced pimiento-stuffed green olives
- 1 cup cooked long-grain brown rice
- Vinegar and olive oil salad dressing to taste
Instructions
- 1Warm the extra virgin olive oil in a small skillet over medium heat. Add the sliced zucchini and 1 to 2 tablespoons of water. Cook for about 5 minutes until the water evaporates and the squash is slightly tender. Don't overcook them, as you'll want them to hold their shape in the salad.
- 2Take the skillet off the heat. Stir in the dried basil and oregano until the zucchini is well coated. Blooming the herbs in the residual heat releases their essential oils for better flavor.
- 3Combine the chopped lettuce, spinach, alfalfa sprouts, sliced green olives, cooked brown rice, and the warm zucchini mixture in a large serving bowl. Toss everything together gently.
- 4Drizzle your preferred vinegar and olive oil dressing over the salad. Toss the mixture thoroughly to coat all the ingredients.
Notes
- Make ahead: You can chop the vegetables and cook the rice up to 2 days in advance, but wait to sauté the zucchini and dress the salad until just before eating.
- Swap: If you don't have brown rice on hand, cooked quinoa, farro, or barley work wonderfully in this mix.
- Storage: Keep leftover undressed salad in an airtight container in the fridge for up to 2 days. Once dressed, the greens will wilt quickly.