Rice, Cherry Tomato, and Basil Salad

From Rick Rodgers. Perfect for an Alfresco Supper.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 2  cups long-grain rice, preferably converted
• 1  pint cherry tomatoes or 1  pint grape tomatoes, halved
• 3  tablespoons white wine vinegar or 3  tablespoons red wine vinegar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 2⁄3 cup extra virgin olive oil
• 3  tablespoons  chopped fresh basil (plus more for garnish)

Directions

1. Bring a large saucepan of lightly salted water to a boil over high heat.
2. Add in the rice and cook, uncovered, until the rice is tender, about 20 minutes; drain in a large wire sieve and rinse under cold water; drain again.
3. Transfer rice to a large bowl; add in cherry tomatoes.
4. Whisk the vinegar, salt, and red pepper flakes in a small bowl.
5. Gradually whisk in the oil; pour approximately 2/3 of the dressing over the rice.
6. Add in the basil and mix.
7. Separately cover and refrigerate the salad and remaining dressing for at least 2 hours or overnight.
8. 30 minutes before ready to serve, remove the salad from the refrigerator and let stand to remove the chill and soften the rice.
9. Add enough of the reserved dressing to moisten the salad.
10. Serve garnished with chopped basil.