This Summer Wild Rice Salad is the one I make when I want something that feels a little fancy but takes minimal effort. Wild rice, juicy cherries, salty feta, crunchy pistachios, all tossed in a creamy honey balsamic dressing.
This is the perfect salad for lunch, potlucks, side dishes, and it is the perfect girl dinner! It’s the kind of salad that holds up. Pack it for lunch, or do what I do and eat the whole bowl standing at your counter.
The Easiest Way to Cook Wild Rice
Wild rice has a reputation for being finicky. It’s not. Rinse it, then cook it in your Instant Pot on high pressure for 25 minutes with a natural release (this is automatic when I click the Brown Rice setting on mine). It’s a 1:1 ratio for wild rice blends. So for this Summer Wild Rice Salad I use one cup of wild rice blend and 1 cup of water. I use Lundberg Wild Blend .
The key is spreading it on a baking sheet the second it’s done. This stops the cooking and cools it fast, so your rice stays chewy instead of turning mushy once it hits the dressing.
How to Pit Cherries Without a Pitter
No cherry pitter? No problem, I don’t own one either. Grab a sturdy straw (a Stanley Cup one works great), Place the cherry stem-side into the straw and push the straw straight through the middle of the cherry; the pit pops right out the other side.
Once they’re pitted, halve them so they toss evenly through the salad instead of sinking to the bottom of the bowl.
How to Chiffonade Herbs
Chiffonade sounds fancy, it’s just a fast way to cut herbs into thin ribbons. Stack your mint leaves like a stack of pancakes, then roll them tightly like a cigar or cinnamon rolls, then slice thin strips across the roll. Give it a quick shake to separate the ribbons before adding them to the salad.
What to Serve with a Summer Wild Rice Salad
This Summer Wild Rice Salad is hearty enough to eat on its own, but it really shines as a side. Serve it alongside grilled chicken, salmon, or steak for an easy summer dinner that barely needs a recipe.
I’ve also substituted basil for the mint and it turned out just as good, so don’t stress if that’s what you have on hand.
FAQ
Can I make this salad ahead of time?
Yes. Prep your wild rice, chop your cherries and tomatoes, mix up the dressing. Just store it all separate and toss everything together right before serving so the arugula doesn’t wilt.
What can I use instead of wild rice?
Farro, barley, quinoa, couscous all would work well if that’s what you have. This is a flexible salad.
How long does this salad keep in the fridge?
Store it undressed for up to 4 days. Once dressed, it’s best eaten within a day.
Summer Wild Rice Salad with Cherries, Feta, and Pistachios
Ingredients
Salad
- 2-3 cups cooked wild rice blend (I like using the Instant Pot)
- 2 cups dark cherries pitted and halved
- 5 oz baby arugula
- 1 cup cherry tomatoes I love Flavor Bomb tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh mint cut into thin ribbons (chiffonade)
- ½ cup roasted salted pistachios roughly chopped
- ¼ cup sun-dried tomatoes finely chopped
Creamy Honey Balsamic Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons balsamic vinegar
- 2 Tablespoons plain yogurt
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Cook the wild rice
- Prepare the wild rice blend according to the package directions. I like making mine in the Instant Pot. Spread the cooked rice onto a baking sheet or large plate to cool completely.
Pit the cherries
- Remove the pits by placing the stem end of each cherry over a sturdy straw. Push the straw straight through the cherry until it pops out the other side, carrying the pit with it. Halve the cherries.
Make the dressing
- Whisk together the Dijon mustard, honey, balsamic vinegar, yogurt, and olive oil until smooth and creamy. Season with salt and pepper to taste.
Assemble the salad
- In a large bowl, combine the cooled wild rice, arugula, cherries, cherry tomatoes, feta, mint, pistachios, and finely chopped sun-dried tomatoes.
Dress and serve
- Pour the dressing over the salad and gently toss until everything is evenly coated.
More Recipes You’ll Love
If you’re building out your summer rotation, here’s what to make next:
- Honey Butter Grilled Salmon Tacos with Mango Salsa — another great way to use summer produce, and it pairs perfectly with this salad for a full spread
- Ultra-Juicy Pulled Pork — for when you need something heartier on the table alongside this
- Seared Salmon with Honey-Lime Chili Glaze — another 30-minute option if you want to keep the summer dinners light
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