Mediterranean Coffee Rice SaladMediterranean Coffee Rice Salad

Mediterranean Coffee Rice Salad

By: Candy – Makawao, HI – 2014 Recipe Contest Submission

“Ingredients and a cuisine we love! A winning combination that appeals and looks so special - yet is easy to make. I love putting a new and tasty twist on an old favorite dish.”

This is a user-submitted recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Sumatra Coffee 10 oz. Bag Ground

  • 1/2 C. brewed Door County Coffee Sumatra
  • 1-1/2 C. water
  • 1 C. uncooked brown rice
  • 6 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. crushed dry oregano leaves
  • 1 tsp. salt
  • 2 C. chopped and seeded ripe red tomatoes
  • 6 oz. crumbled feta cheese
  • 1/2 C. sliced black olives
  • 1/4 C. finely chopped fresh parsley
  • 1/4 C. finely chopped green onion(both green and white parts)


  1. Bring coffee and water to boil in a 2-quart saucepan over high heat.
  2. Add rice, stir, cover and bring heat to low.
  3. Cook for 20-25 minutes or until rice is tender and liquid in pan is absorbed.
  4. Remove from heat and let stand, covered, for 5 minutes.
  5. Uncover and allow to cool.
  6. Whisk oil, lemon juice, mustard, oregano and salt in a large mixing bowl until well blended.
  7. Stir in chopped tomatoes, feta, olives, parsley and green onion.
  8. Allow mixture to marinate until rice is cool, then gently fold rice into mixture.
  9. Serve at room temperature.
Serves 4-6