(Easy) Greek Rice Salad

Ingredients

Serves 6

1 ½ cups (300gr) rice of your choice (I used parboiled rice)

2 medium tomatoes, seeded and chopped

1 cup crumbled feta cheese

½ cup roasted red bell peppers, drained and cut into small pieces (I used Mezzetta)

½ cup pitted black olives

4 tablespoons olive oil

Juice of ½ lemon

1 teaspoon dried oregano

1 teaspoon salt

Ground black pepper to taste

Directions

Bring a large pot of salted water to a boil. Cook rice according to package instructions. Drain in a colander. Run rice under cold water to stop the cooking process, drain again.

Place rice in a large bowl, add olive oil, lemon juice, oregano, salt, and pepper and give a good stir.

Add tomatoes, feta cheese, red bell peppers, and black olives and give a good stir.

Refrigerate until ready to serve.

The rice salad keeps fresh in an airtight container in the fridge for up to 2 or 3 days.