Food & Cooking Recipes Salad Recipes Rice Salad with Tomatoes, Cucumbers, and Feta Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 31, 2020 Rate PRINT Share Close Photo: Paola + Murray Prep Time: 30 mins Total Time: 1 hr 25 mins Yield: 8 to 10 Serves In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together. Cook Mode (Keep screen awake) Ingredients 7 tablespoons extra-virgin olive oil 1 medium onion, finely chopped (1 ½ cups) 3 cloves garlic, minced (2 tablespoons) Kosher salt and freshly ground pepper 1 ½ cups long-grain brown rice 1 pound small heirloom or cherry tomatoes, halved (3 cups) 3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups) 3 tablespoons sherry vinegar 8 ounces feta, crumbled (1 ½ cups) 1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large 1 cup lightly packed fresh mint leaves, roughly chopped if large Directions Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve. Cook's Notes This salad can be refrigerated in a covered container, without the feta and herbs, for up to a day. Remove it from the refrigerator 30 minutes before serving, and fold in the cheese and herbs just before serving. Originally appeared: Martha Stewart Living, July/August 2018 Rate It PRINT