Prepare the rice: Cook the rice according to the package instructions, then let it cool completely. Leftover rice from the previous day is perfect for a better texture.

Prep the veggies: Wash and dice the cucumber, tomatoes, red onion, and red bell pepper into uniform pieces.

Assemble the salad: In a large mixing bowl, toss together the cooled rice, cucumber, tomatoes, red onion, red bell pepper, and drained tuna.

Add feta and basil: Crumble the feta over the rice mix and sprinkle in the chopped fresh basil.

Add the dressing: Drizzle the mayonnaise and olive oil directly into the bowl. Season with salt and pepper to taste, then gently mix everything together to coat evenly.

Serve: For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend beautifully.