Rinse 1 cup of basmati rice under cold water until clear. In a medium pot, combine with 2 cups water, boil, reduce heat, cover, and simmer for 15 minutes. Fluff and cool in a large bowl.

Wash and dice 1 cup of Persian cucumbers and halve 1 cup of grape tomatoes. Finely chop half a red onion and roughly chop a handful of Kalamata olives and fresh parsley. Mix with cooled rice.

In a bowl, combine 0.25 cup olive oil, juice of 1 lemon, 2 tsp Dijon mustard, 1 tsp oregano, and 0.5 tsp cumin. Whisk until emulsified.

Pour the dressing over the rice and vegetable mixture. Toss for 1-2 minutes until evenly coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Alternatively, serve immediately at room temperature.

Before serving, toss again gently and check seasoning. Adjust salt and pepper if needed. Enjoy as a side or light meal.