Inspired by ChefExtract

Crispy Rice Salad with Feta and Herbs

Name: Crispy Rice Salad with Feta and Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 3 cups cooked jasmine or basmati rice (preferably chilled overnight); 3 tbsp olive oil, divided; 150g (5 oz) Greek feta cheese, coarsely crumbled; 2 Persian cucumbers, diced; 4 radishes, thinly sliced; 1/2 cup fresh mint, coarsely chopped; 1/2 cup fresh dill, coarsely chopped; 1/4 cup toasted pine nuts; 2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp ground sumac; 1 tsp honey or maple syrup; Salt and freshly cracked black pepper to taste

Serves 4 servingsPrep 15 minCook 25 minEst. calories 490 kcal per serving

Ingredients

3 cups cooked jasmine or basmati rice (preferably chilled overnight)
3 tbsp olive oil, divided
150g (5 oz) Greek feta cheese, coarsely crumbled
2 Persian cucumbers, diced
4 radishes, thinly sliced
1/2 cup fresh mint, coarsely chopped
1/2 cup fresh dill, coarsely chopped
1/4 cup toasted pine nuts
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp ground sumac
1 tsp honey or maple syrup
Salt and freshly cracked black pepper to taste

Like this recipe?

Save it to your personal cookbook and cook offline, anytime.

Instructions

1
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2
Add the chilled rice to the skillet, pressing it down firmly into a flat, even layer with a wide spatula.
3
Cook undisturbed for 10 to 12 minutes until the bottom layer forms a rich, golden-brown crust.
4
Break the rice layer into bite-sized crispy clusters using your spatula, toss gently, and cook for another 3 to 5 minutes until crisp throughout, then transfer to a plate to cool slightly.
5
Whisk together the remaining extra virgin olive oil, fresh lemon juice, ground sumac, honey, salt, and black pepper in a small bowl until emulsified.
6
In a large bowl, toss the crispy rice clusters with the diced cucumbers, sliced radishes, mint, dill, and toasted pine nuts.
7
Drizzle the dressing over the salad, toss lightly to coat, and fold in the crumbled feta cheese right before serving.

Notes

Chilling cooked rice overnight reduces surface moisture, allowing the starches to crisp up faster without becoming soggy. You can also bake the rice spread across a parchment-lined sheet pan at 200°C (400°F) for 25 minutes for a lower-effort technique.

The Ancient Art of Crispy Grains

Crispy rice techniques span cultures across the globe, from the beloved golden crust of Persian tahdig to the socarrat of Spanish paella and the nurungji of Korea. Celebrating the textured contrast between deep caramelization and tender grain, modern culinary traditions harness this texture to anchor fresh, light ingredients. Pairing warm, crunched rice with cold cucumbers, fragrant Mediterranean herbs, and salty cultured feta creates an interplay of temperatures and mouthfeels rooted in Levantine flavor profiles.

Discover Crispy Rice Salad with Feta and Herbs

Yotam Ottolenghi

Renowned for his inventive grain-based dishes, Yotam Ottolenghi frequently pairs warm, caramelized elements with bright acidity and abundance of fresh herbs. His approach emphasizes bold, contrasting textures where crunchy grains provide the perfect foundation for salty cheeses like feta and tangy sumac dressings.