A refreshing and flavorful Mediterranean-inspired rice salad, perfect for a light meal or side dish.
Cook the rice according to package instructions and let it cool.
Spread the rice on a baking sheet to cool faster and prevent clumping.
Chop the tomatoes, green pepper, cucumber, and green onions into bite-sized pieces.
Use a sharp knife for clean cuts and to avoid bruising the vegetables.
In a large bowl, combine the cooled rice, chopped vegetables, black olives, and 2/3 of the crumbled feta cheese.
Gently toss the ingredients to keep the vegetables intact.
In a separate bowl, whisk together the yogurt, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the rice mixture and toss until evenly coated.
Ensure all the rice is coated for maximum flavor.
Cover the salad and refrigerate for at least 2 hours to let the flavors meld.
Chilling the salad enhances the flavor and texture.
Before serving, sprinkle the remaining feta cheese on top and serve in a decorative dish.
Garnish with fresh oregano leaves for an extra touch of flavor and presentation.
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