½ English cucumber, quartered lengthwise, sliced (1 1/3 cups)
2 tsp red wine vinegar
1 tsp lemon zest, plus extra for garnish
1 tbsp lemon juice
1/3 cup chopped pitted kalamata olives
¾ cup crumbled feta
3 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1 tsp dried oregano
¼ tsp freshly ground black pepper
Cook rice as package label directs. Transfer to a large serving bowl; let cool.
While rice cooks, warm 1 tablespoon oil in a medium skillet over medium heat. Add onion, sprinkle with 1/8 teaspoon salt and cook, stirring occasionally, until very tender, about 5 to 6 minutes. Let cool.
Fold onion, tomatoes, cucumber, vinegar, lemon zest and juice, olives, feta, mint, parsley, oregano and pepper into rice. Taste and season with additional salt and pepper, if needed. Garnish with additional lemon zest, mint and parsley, if desired. Serve, or cover and refrigerate for up to 4 hours.
NOTE: Add sliced grilled chicken to the top, if you like.
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