Greek Rice Salad

Ingredients

• 1 cup long grain white rice, uncooked
• 2 cups hot water
• 1 cup cubed feta cheese (or more if you like!)
• 12 pitted black olives, sliced
• 1/2 cup finely cubed cucumber

For the vinaigrette

• 4 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried ground oregano
• salt and pepper, to taste

Directions

1. 1

   Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.

2. 2

   When the rice is fully cooked, remove from the heat and allow to cool, for about 10 minutes.

3. 3

   Meanwhile, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste.

4. 4

   When the rice is cool, add the cubed feta, black olives, cucumber and vinaigrette.

5. 5

   Stir to mix and put in the fridge for 30 minutes before serving to allow the flavours to blend.