Mediterranean Rice Salad with Tomatoes & Olives
This Mediterranean Rice Salad with Tomatoes & Olives is fresh, colourful and full of bold, sunny flavour. Nutty Camargue red rice is tossed with juicy ripe tomatoes, briny olives, capers, red onion and plenty of parsley, then finished with a bright lemon and balsamic vinaigrette.
It is the kind of simple summer salad that works almost anywhere: served alongside grilled vegetables, packed for a picnic, brought to a barbecue or made ahead for easy lunches. The chewy red rice gives it substance, while the tomatoes, herbs and sharp, savoury dressing keep every bite lively and fresh.
Ingredients for Mediterranean Rice Salad
This Mediterranean rice salad is made with a handful of fresh, wholesome ingredients that come together to create bold, vibrant flavour.
- Camargue red rice – Nutty, chewy and full of character. Brown rice or another wholegrain red rice also work well.
- Ripe tomatoes – The riper, the better. Heirloom tomatoes add wonderful sweetness and colour.
- Red onion – Adds freshness and a gentle bite.
- Kalamata or black olives – Rich, briny and packed with Mediterranean flavour.
- Capers – Small but mighty, adding a bright, salty tang.
- Flat-leaf parsley – Brings freshness and colour. Basil or mint are lovely additions.
- Extra-virgin olive oil – Forms the base of the dressing, so choose one with a flavour you like.
- Balsamic vinegar and lemon – Add brightness, acidity and just enough sweetness to balance the savoury ingredients.
- Dijon mustard – Helps emulsify the vinaigrette and gives it a gentle sharpness.
How to Make This Camargue Rice Salad
This Mediterranean grain salad comes together in just a few simple steps. Once the red rice has cooked and cooled, everything else is simply chopped, whisked and tossed together. A little time in the fridge allows the dressing to soak into the rice, making every bite even more flavourful.
1. Cook the rice: Cook the Camargue red rice until tender with a pleasant chew (al dente), then cool it completely. This keeps the grains light and separate, creating the perfect base for this Mediterranean rice salad.
2. Whisk together the dressing: Combine the olive oil, balsamic vinegar, lemon juice, Dijon mustard and lemon zest to create a bright, tangy vinaigrette that complements the nutty rice and fresh vegetables.
3. Toss and chill: Add the tomatoes, olives, capers, red onion and parsley to the cooled rice, then toss everything together with the dressing until evenly coated. Let the tomato and olive rice salad chill for a while before serving so the flavours have time to mingle.
Get the exact ingredient quantities in the printable recipe card below.
Tips for the Best Mediterranean Rice Salad
A few simple tips will help you get the most flavour from this red rice salad.
- Use ripe, flavourful tomatoes. They make all the difference, especially when tomatoes are in season.
- Cool the rice completely. This keeps the herbs fresh, the tomatoes firm and the grains nicely separated.
- Give it time to rest. Chilling the salad for at least an hour allows the rice to absorb the dressing and the flavours to meld beautifully.
- Taste before serving. A squeeze of lemon, a drizzle of olive oil or a pinch of salt can brighten the flavours after chilling.
- Enjoy it the next day. Like many Mediterranean grain salads, it’s often even better after a night in the fridge.
Easy Variations
One of the best things about this red rice salad is how adaptable it is.
Why You’ll Love This Red Rice Salad
Some salads are an afterthought. This one is the reason you’ll go back for seconds. Fresh, colourful and packed with Mediterranean flavour, it’s just as welcome on a weeknight dinner table as it is at a summer picnic.
- Perfect for making ahead
- Fresh yet satisfying
- Easy to customise
- Ideal for sharing
- Simple ingredients
More Rice Salad Recipes
If you enjoyed this Mediterranean Rice Salad, be sure to try my Red Camargue & Wild Rice Salad Made with nutty grains, roasted sweet potato and juicy pomegranate, it’s another colourful, flavour-packed grain salad. My Italian Rice Salad is perfect for picnics and make-ahead lunches, while my Butternut Butternut Squash and Wild Rice Salad is a delicious choice when you’re craving cosy autumn flavours.
Mediterranean Rice Salad with Tomatoes & Olives
Ingredients
- 250 g Camargue red rice, or another wholegrain rice or a wild rice blend (about 1 1/4 cups)
- 2 large ripe tomatoes, diced (600–700 g, heirloom tomatoes are an excellent choice)
- 1 small red onion, finely diced
- 80 g Kalamata olives (pitted) roughly chopped (about 20–22 olives)
- 2 tablespoons capers, drained and coarsely chopped
- 1 generous handful flat-leaf parsley, finely chopped (about 1/2 cup)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- finely grated zest of 1/2 a lemon
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the rice: Bring 600 ml of unsalted water to a boil. Add the rice, cover, and simmer gently according to the package instructions until tender with a pleasant, slightly chewy bite, about 40–45 minutes. Drain well, then rinse briefly under cold water to stop the cooking and remove any excess surface starch. Drain thoroughly, transfer to a large bowl, and let the rice cool completely before using.Tip: To cool the rice faster, spread it in an even layer on a rimmed baking tray instead.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, lemon zest, salt and pepper until well combined.
- Assemble the salad: Add the tomatoes, red onion, olives, capers and parsley to the cooled rice. Pour over the dressing and toss until everything is evenly coated.
- Chill and serve: For the best flavour, refrigerate for at least 1 hour (or for up to 12 hours). Before serving, toss again, taste and adjust the seasoning with a little more olive oil, lemon juice, salt or pepper, if needed. Enjoy!
Nutrition
Notes
- This salad keeps well in the fridge for up to 3 days.
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