20-Min Lemon Dolmades & Tomato Salad
Tender grape leaves stuffed with rice, herbs, and lemon, served warm alongside a bright cherry tomato salad. A complete Greek dinner that comes together in 20 minutes using jarred grape leaves.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 14 oz jar jarred grape leaves in brine
- ¾ cup long-grain white rice, uncooked
- 1.5 whole lemon, divided (zested + juiced)
- ¼ cup fresh dill or mint (or both), chopped
- 1.5 cups cherry tomatoes, halved
- ¼ medium red onion, thinly sliced
- 3 tbsp extra-virgin olive oil
Instructions
- 1
Rinse rice under cold water until water runs clear, then drain well.
- 2
Bring 1.5 cups salted water to a boil, add rice, cover, reduce heat to low.
- 3
While rice cooks, drain grape leaves and gently separate them on a clean towel.
- 4
When rice is tender (about 15 minutes), fluff and stir in lemon zest, dill, salt, and pepper.
- 5
Place 1 tbsp rice mixture in the center of each leaf, fold sides in, then roll tightly into a log.
- 6
Arrange rolls seam-side down in a skillet, pour in 0.5 cup water and juice of 1 lemon, cover.
- 7
Simmer over low heat for 8–10 minutes until rolls are heated through and liquid mostly absorbs.
- 8
Toss cherry tomatoes, red onion, remaining lemon juice, and 3 tbsp olive oil; season with salt.
- 9
Serve warm dolmades alongside the tomato salad.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet with lid
- cutting board
- chef's knife
- colander
- small bowl
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