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Mediterranean

Warm-tossed Spanish rice salad

Short-grain rice tossed warm with cucumber, red pepper, black olives and queso fresco, so it drinks the dressing before it even reaches the table.

Prep
10 min
Cook
15 min
Level
Easy
Serves
4
Rice salad with cucumber, black olives and crumbled fresh cheese

You'll need

  • 300 g short-grain rice
  • 1 red pepper, finely diced
  • 1 cucumber, diced
  • 100 g black Aragón olives
  • 150 g queso fresco, crumbled
  • 1 lemon, juiced
  • Small bunch parsley, chopped
  • 6 tbsp LYMANORA extra virgin olive oil

Method

  1. 1

    Cook the rice in salted boiling water until just tender, then drain and rinse briefly.

  2. 2

    While still warm, toss the rice with the lemon juice and olive oil.

  3. 3

    Fold in the pepper, cucumber, olives, cheese and parsley.

  4. 4

    Season to taste and serve warm or at room temperature.

Comments

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4.5 · 2 comments
  • 22/10/2026

    “Nice summer dish. I swapped the tuna for chickpeas to keep it veggie.”

    — Paula, Pamplona

  • 11/10/2026

    “Tossing the rice while warm makes such a difference. It soaks up the dressing.”

    — Iván, Toledo