Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a large bowl, combine the day-old cooked rice with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss gently to coat the rice evenly. Spread the seasoned rice in a single, thin layer on the prepared baking sheet. Ensure the rice is not clumped together for maximum crispness.
Step 3: Bake the rice for 25-30 minutes, stirring gently every 10 minutes, until the rice is golden brown and crispy. The exact time may vary based on your oven and rice type. Keep an eye on it to prevent burning. Once crispy, remove from the oven and let it cool slightly on the baking sheet.
Step 4: While the rice is baking, prepare the lemon dressing. In a small bowl, whisk together the fresh lemon juice, 3 tablespoons of extra virgin olive oil, Dijon mustard, minced garlic, and a pinch of red pepper flakes (if using). Season with salt and black pepper to taste. Whisk until emulsified.
Step 5: In a large mixing bowl, combine the chopped fresh parsley, mint, dill, finely chopped red onion, and cherry tomatoes (if using).
Step 6: Add the slightly cooled crispy baked rice to the bowl with the herbs and vegetables. Pour the lemon dressing over the salad. Gently toss all ingredients together until everything is well combined and coated with the dressing. If using, fold in the crumbled feta cheese.
Step 7: Taste and adjust seasoning as needed. Serve immediately to enjoy the incredible crispy texture of the rice. This Crispy Baked Rice Herb Salad with Lemon Dressing is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days (though the rice will soften slightly).