Lemon Herb Rice Salad

Name: Lemon Herb Rice Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked rice (preferably chilled); 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 bell pepper, diced; 1/2 red onion, finely chopped; 1 cup fresh parsley, chopped; 1/2 cup fresh basil, chopped; 1/4 cup olive oil (I use California Olive Ranch); Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Light & Fresh

As summer rolls in and the heat really starts to crank up, I find myself needing something fresh and light. This is when my Lemon Herb Rice Salad comes into play. It’s colorful, zesty, and the whole thing runs about $8, making it easy on the wallet too. Honestly, it’s a beautiful way to use up any leftover rice you might have, or, if you’re like me, you might just make a batch for meal prep. I usually toss in whatever herbs I have lying around, so don’t be afraid to switch things up depending on what’s in your fridge.

Created by

The Simplecooktips Team

Last updated on 2026-06-04T10:14:19.017Z

The Best Part

You can customize it with whatever herbs you have on hand
It's a great way to use up leftover rice
Makes for an easy lunch that you can prepare in advance

Choosing Your Ingredients

For this Lemon Herb Rice Salad, fresh ingredients really make a difference. I usually grab cherry tomatoes, cucumbers, and bell peppers at the farmer's market, but feel free to use what you have. A good quality olive oil is key too, so if you can find a local brand, that's a bonus. Fresh herbs make the salad pop, so don't skimp there! If parsley or basil isn't on hand, try dill or cilantro instead.

A Quick Note on Lemon Herb Rice Salad

This salad is as flexible as it is fresh. If you're working with leftover rice, just make sure it's been properly chilled to keep the salad feeling light. I sometimes throw in leftover grilled chicken or chickpeas for protein, and honestly, it still tastes great if you skip the herbs altogether. Just make sure not to drown the salad in dressing; it should add flavor, not make everything soggy.

Ingredients

Gather these simple ingredients.

For the Salad

2 cups cooked rice (preferably chilled)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, finely chopped
1 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/4 cup olive oil (I use California Olive Ranch)
Juice of 1 lemon
Salt and pepper to taste

Feel free to adjust the herbs based on what’s available.

Instructions

Prepare the Vegetables

Start by chopping the cherry tomatoes, cucumber, bell pepper, and red onion. Make sure to cut them into bite-sized pieces. If you aren’t a big fan of raw onions, you can soak the chopped onions in cold water for a few minutes to tame the bite.

Mix the Ingredients

In a large bowl, combine the chilled rice, chopped vegetables, parsley, and basil. Give everything a good mix, or use your hands to really get in there. I usually eyeball the herbs, adding more or less depending on what I feel like. Just make sure everything is evenly combined.

Make the Dressing

In a separate small bowl, whisk together the olive oil and lemon juice. Add a pinch of salt and pepper. I like to taste it at this stage, so I know if I need more seasoning. Then, pour the dressing over the rice mixture and gently toss until everything’s coated. Keep blending until the dressing is absorbed, and be careful not to mash the rice.

Let it Chill

Cover the salad and let it sit in the fridge for at least 15 minutes. This gives the flavors a chance to mingle. You can serve it right away, but it’s always better after it has a chance to chill.

Enjoy this salad cold or at room temperature.

Pro Tips

If you have some leftover grilled chicken or shrimp, toss that in for added protein. Don't worry if you don't have fresh herbs
dried ones can work in a pinch, just reduce the amount since they're more potent. I’ve used rice that was a day or two old, and it worked just fine, so don’t fret if your rice isn’t freshly made.

Scaling Lemon Herb Rice Salad for a Crowd

If you're planning to serve this salad to a big group, doubling or tripling the recipe is super easy. Just remember to adjust the dressing accordingly; a good rule of thumb is 1/4 cup of oil and juice per each additional 2 cups of rice. I usually make a big batch and store some in an airtight container—it keeps well in the fridge for 3-4 days. Just give it a quick toss before serving, and you should be golden!

Questions About Recipes

→ Can I use brown rice?

You can, but I usually stick to white rice for this salad. Brown rice has a nuttier flavor that might change the overall vibe a bit. If you're looking for something heartier, go for it.

→ How long will it last in the fridge?

Honestly, it’s best eaten within 3 days for optimal freshness. It might get a little mushy after that because of the tomatoes.

→ What other ingredients can I add?

Anything you love! Feta cheese or olives are tasty additions. Sometimes, I’ll throw in chickpeas for extra protein. Just get creative!