Ingredients
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1/3 cup extra virgin olive oil
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2 -3 tablespoons lemon juice
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1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
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1/2 teaspoon Dijon mustard
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2 large ripe tomatoes, seeded and chopped
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8 ounces feta cheese, crumbled,plus
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extra feta cheese, cubed,for garnish
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1 tablespoon capers, rinsed and drained
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2 -4 tablespoons fresh parsley or 2 -4 tablespoons fresh cilantro, chopped
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salt
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pepper
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diced cucumber, to garnish
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1 red bell peppers or 1 green bell pepper, seeded and chopped
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2 1/4 ounces kalamata olives or 2 1/4 ounces other brine-cured black olives, pitted and halved
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1 cup long grain white rice
Instructions
- Cook rice till tender.
- Drain and rinse under hot water.
- Drain again.
- Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
- Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
- Stir to coat.
- Toss along with the rice in a large bowl.
- Garnish individual servings with feta cheese and diced cucumbers.