Wild Rice Salad with Cherries, Mint and Feta
Prep time
Cook time
Total time
Serves: 6-8 as a side dish
  • ¾ cup uncooked wild rice
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons good quality balsamic vinegar
  • ½ tablespoon dijon mustard
  • ½ cup extra virgin olive oil
  • 4 green onions, finely chopped
  • 1 large red, orange or yellow pepper, diced
  • 1 very large bunch of mint leaves, finely chopped
  • 20 large Bing or Rainier cherries, pitted and coarsely chopped
  • 150 grams (~ ⅓ pound) feta cheese
  • Salt and freshly ground pepper, to taste
  1. Cook the wild rice according to package directions (it takes about an hour, so be sure to set aside the necessary time), then set it aside to cool completely.
  2. Whisk together the lemon juice, balsamic vinegar, dijon mustard and oil in a small bowl and set aside.
  3. Combine the cooled rice, green onions, chopped pepper, mint and chopped cherries in a large salad bowl. Toss with the dressing. Crumble the feta cheese overtop and stir gently to combine. Season with salt and pepper to taste.
  4. If you have time, let the salad sit for a couple of hours before serving. Not completely necessary but it gives the flavours a bit of time to melt together.
  5. This salad is best served at room temperature. If you refrigerate it before serving, take it out of the fridge an hour or so before you serve it so that it can come to room temperature.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/wild-rice-salad-with-cherries-mint-and-feta/