Rice, Cherry Tomato, and Basil Salad

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READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large saucepan of lightly salted water to a boil over high heat.
  • 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.
  • Transfer rice to a large bowl; add in cherry tomatoes.
  • Whisk the vinegar, salt, and red pepper flakes in a small bowl.
  • Gradually whisk in the oil; pour approximately 2/3 of the dressing over the rice.
  • Add in the basil and mix.
  • Separately cover and refrigerate the salad and remaining dressing for at least 2 hours or overnight.
  • 30 minutes before ready to serve, remove the salad from the refrigerator and let stand to remove the chill and soften the rice.
  • Add enough of the reserved dressing to moisten the salad.
  • Serve garnished with chopped basil.
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