Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a wonderful, summer salad, bursting with great color and texture. I found this in Food and Wine magazine. I have also made this using "brown" basmati rice, which worked great and added a terrific, nutty flavor.

Ingredients Nutrition

Directions

  1. Cook rice according to package directions, either on stove top or in rice cooker.
  2. Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
  3. Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
  4. Fold tomatoes, onion, cilantro and olives into the cooled rice.
  5. Add vinaigrette and toss to combine.
  6. Add salt and pepper to taste.
  7. **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
  8. Makes a nice lunch!

Reviews

(3)
Most Helpful

I only realised at the last minute that the tomatoes I thought I had were actually gone so I ended up using sundried tomatoes. This worked really well. Very nice rice salad and it is easy to prepare.

Missy Wombat April 09, 2004

I thought this was great! It's very tangy and flavorful. I was worried it would be a bit dry (it doesn't have a lot of oil, and rice salads tend to be pretty dry), but the tomatoes made this nice and juicy. I made the rice in a rice cooker, so I didn't even have to turn on the stove. This is going to be a salad I make a lot during the summer. Thanks!

Aunt Cookie June 12, 2008

This salad was a nice change from what I am use to. I didn't have the white wine vinegar so used the red wine vinegar because that is what I had on hand. Will have to try again with the correct vinegar!! Thanks for the recipe!

Khrissypoo September 09, 2004

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