My dear friend Amy Hoopes, president of Wente Vineyard, texted to say “I was on your blog and got inspired. We added cukes to your Greek rice salad and then paired it with Roasted Shrimp and a nice glass of Murrietas Well The Whip. Delish! ”

The recipe she texted about is my Greek Rice Salad from  “Rice,” my first cookbook with Joanne Lamb Hayes. That recipe is posted here and on It’s one of my favorite warm-weather salads.

Try it as a delicious accompaniment to grilled meats, or as a light spring or summer meal, especially when tomatoes are ripe. Serve along with some crusty bread.

Here’s a photo of Amy’s version:


Prep Time: 10 minutes
Cooking Time: 20 minutes (if using white rice, longer if using brown)Makes 4 to 6 servings.

1 cup rice
6 Tablespoons olive oil
2 Tablespoons freshly squeezed lemon juice
1 teaspoon dried oregano leaves or 1 Tablespoon fresh
½ teaspoon Dijon mustard
Pinch salt
Freshly ground black pepper, to taste
2 large ripe tomatoes, diced or 2 cups halved grape tomatoes
1/2 pound feta cheese, crumbled
3/4 cup sliced pitted black olives, preferably kalamata
1/4 cup chopped fresh Italian (flat-leaf) parsley
Romaine or other lettuce leaves

Cook the rice according to package directions. Remove from the heat and let stand, covered, for 5 minutes.

While the rice is cooking, whisk together the oil, lemon juice, oregano, mustard, salt and pepper. Add the tomatoes, feta, olives and parsley. Toss together with the lukewarm cooked rice.

Taste and adjust seasonings. Serve on romaine leaves at room temperature or refrigerate until 30 minutes before serving.

Makes 4 to 6 servings.