Cook rice according to package directions and let cool to room temperature.
Heat 2 tsps of olive oil in a large skillet over medium-high heat. Add spinach and garlic and cook until spinach wilts. Remove skillet from heat and add rice, tomatoes, feta and remaining ingredients. Drizzle with 2 tsps extra-virgin olive oil and combine all ingredients together.
Serve at room temperature with lemon wedges on the side if desired.
Adapted from Cooking Light Greek-Style Picnic Salad