Plate of colorful California Wild Rice & Olive Salad.

California Wild Rice & Olive Salad

Enjoy this flavorful Mediteranean-inspired salad featuring California-grown Wild Rice. Perfect for lunch or dinner as a side or main dish!

This recipe was provided by the California Wild Rice Advisory Board in collaboration with California Ripe Olives.



  • 1 clove garlic, minced
  • ½ tablespoon dried oregano
  • ¼ teaspoon Dijon mustard
  • ⅛ cup red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup olive oil


  • 1 (8-ounce pack) wild rice, prepared per package instructions 
  • 1 (12-ounce jar) roasted red bell peppers. drained and chopped
  • 1 (7.5-ounce) jar quartered marinated artichoke hearts, drained and halved
  • ¼ cup sun-dried tomatoes packed in oil, drained and diced
  • 1 green onion, sliced thin
  • 4 ounces feta cheese, crumbled
  • ¼ cup pitted green olives, sliced
  • ¼ cup pitted black olives, sliced


  • For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Set aside.
  • In a large mixing bowl combine the prepared wild rice, roasted peppers, artichoke hearts, sun-dried tomatoes, and green onions. Pour the vinaigrette over the top and toss to combine.
  • Add the feta cheese and the olives then toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.