Fluffy Greek Veggie Rice Bowl with Feta and Lemon-Oregano Dressing

In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and let cool slightly.

Meanwhile, prepare the dressing by whisking together olive oil, lemon juice, oregano, garlic, and black pepper in a small bowl.

In a large mixing bowl, combine cooked rice, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley.

Drizzle the dressing over the rice and vegetables. Toss gently to combine.

Divide the mixture among four bowls. Top each bowl with crumbled feta cheese.

Serve immediately or refrigerate for a cold rice bowl. Enjoy!