Go Back
Greek Picnic Salad

Greek Picnic Salad


  • 2 cups uncooked white rice
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 bag of of pre-washed spinach
  • 2 garlic cloves minced
  • 2 cups of feta cheese crumbled
  • 1/2 cup of sliced kalamata olives
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can chickpeas rinsed and drained
  • 4 tablespoons pine nuts toasted
  • Lemon wedges optional


  1. Cook rice according to package directions and let cool to room temperature.
  2. 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.
  3. Serve at room temperature with lemon wedges on the side if desired.

Recipe Notes

Adapted from Cooking Light Greek-Style Picnic Salad