Greek Black Rice Caprese Salad Recipe
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5 from 3 votes

Greek Black Rice Caprese Salad Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 -8


  • 4 cups cooked black rice we use Forbidden Black Rice
  • 1 tablespoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup grape tomatoes cut in half
  • 1 cup Kalamata olives cut in half
  • 1 cup fresh mozzarella cheese cut in small cubes
  • 1 cup cucumbers diced
  • 1 cup fresh basil thinly sliced


  • Cook the black rice according to package directions; cool.
  • For the vinaigrette, combine Dijon mustard, balsamic vinegar, extra virgin olive oil, salt and pepper in a small dish. Salt and pepper to taste.
  • Toss the cooled rice with the vinaigrette, but reserve a little for the end.
  • Add the tomatoes, olives, cucumbers and mozzarella cheese into the rice. Add chopped fresh basil.
  • Drizzle with the remaining vinaigrette, and add salt and pepper. Serve cold or room temperature. Garnish with fresh basil leaves.