I have another weird vegetarian confession: I hate cucumber. It’s nothing personal… it’s just so watery and tasteless and… bleh.
Cucumber might be a weird thing to dislike, seeing as how it seems relatively inoffensive. But I distrust a vegetable without a flavour. It seems shady. You know how really watered-down Kool-Aid tastes? The vagueness of cucumber flavour reminds me of that. Yech.
But cucumber is always showing up in otherwise delicious dishes, being all watery and pointless and taking up space. Take Greek salad, for instance. Feta? So salty and creamy. Tomatoes and olives? So flavourful and delicious. Raw onions? A little strong for my taste, but at least they serve a purpose. Cucumber? Why are you here, cucumber? Why?
Ok, that was my unnecessary rant about cucumbers. Suffice it to say, this Greek salad recipe is cucumber-free. Not only is it cucumber-free, but it comes with extras: brown rice for substance, chickpeas for protein, and corn for some added crunch.
Add in some roasted cherry tomatoes, chopped spinach, and fresh parsley, toss with lemon juice, red wine vinegar, and olive oil, and you’ve got a salad that’s a bonafide, stand-alone meal. And I don’t say that about salads.
Brown Rice Greek Salad
Recipe adapted from The Lemon Bowl
- 1 cup cooked brown rice
- 1 cup chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach, chopped
- 2 green onions, minced
- 3/4 cup corn
- 1/4 cup feta cheese, crumbled
- 1/2 cup kalamata olives, chopped
- 4 tbs lemon juice
- 2 tbs olive oil
- 2 tbs red wine vinegar
- 1 tbs dried oregano
- 1/3 cup fresh chopped parsley
- Salt & pepper, to taste
- Preheat oven to 400 degrees. Toss the halved cherry tomatoes with 1 tbs olive oil, salt, and pepper. Line baking pan with an even layer of tomatoes and roast for 30 minutes; let cool.
- In a medium bowl, combine brown rice with tomatoes, chickpeas, spinach, green onions, corn, feta, olives, and parsley.
- Stir in lemon juice, olive oil, oregano, vinegar, salt and pepper.