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Ingredients
  • 12 cups water
  • 1 tablespoon plus 1 ½ teaspoons kosher salt, divided
  • 1 ½ cups uncooked long-grain  white rice
  • 2 tablespoons red wine vinegar
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup extra-virgin olive oil, divided
  • 2 tablespoons finely chopped fresh mint, plus fresh mint leaves for garnish
  • 1 tablespoon finely chopped fresh oregano
  • 1 cup cherry tomatoes, halved
  • ⅓ cup red onion, chopped
  • ¾ cup torn pitted kalamata or Castelvetrano olives
  • 2 medium Persian cucumbers (unpeeled), thinly sliced into half-moons (about 1 cup)
  • ⅓ cup banana pepper rings, roughly chopped
  • 4 ounces Greek feta cheese, crumbled (about 1 cup), divided
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