Go Back
+ servings
Creamy Greek Pilaf Salad

Creamy Greek Pilaf Salad

Why not try my recipe for Creamy Greek Pilaf Salad? Its full of flavor and healthier than most “creamy” salads.
0 from 0 votes
Print Pin
Course: Salad
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 -6 servings
Calories: 218kcal


  • 1 cup Bob's Red Mill Grande Whole Grains Blend
  • 2-1/2 cups water
  • 1/2 cup Cucumber diced
  • 12 Grape Tomatoes halved
  • 1/4 cup Kalamata Olives sliced
  • 3 Peporicini's sliced (optional--I used them as a garnish)
  • 1/4 cup Feta divided
  • 1/2 cup Stonyfield Plain Greek Yogurt
  • 1 tbsp Greek Seasoning
  • 1 tbsp Fresh Dill minced


  • Cook 1 cup Bob's Red Mill Grande Whole Grains Blend with 2-1/2 cups water according to package (I used my rice cooker and it turned out perfect)! Remove from pot and set to the side to cool.
  • In a large bowl place the Bob's Red Mill Grande Whole Grains Blend with diced cucumber, halved grape tomatoes, kalamata olives, and sliced peporicini's (if you want the heat) in the bowl. Add 2 tablespoons feta and mix together.
  • In a separate bowl, add Stonyfield Plain Greek Yogurt, greek seasoning, fresh dill, and the remaining 2 tablespoons of feta. Mix well.
  • Combine the greek yogurt sauce with the pilaf. Refrigerate for at least 30 minutes before serving. Enjoy!


Calories: 218kcal | Carbohydrates: 37g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 256mg | Potassium: 415mg | Fiber: 5g | Sugar: 4g | Vitamin A: 586IU | Vitamin C: 14mg | Calcium: 151mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!