Tomato Rice Salad Vinaigrette

4 large Flavorite Tomatoes, diced

2 cups water

1 cup regular long grain white rice

3 tblspn olive or vegetable oil

2 tblspn white wine vinegar

1/2 Cucumber, diced

1 clove garlic, minced

1/4 cup sliced green onions

1/4 cup chopped, fresh parsley

Salt and pepper to taste

  • Seed and dice two tomatoes, set aside.
  • Bring water to boil in medium saucepan.
  • Add rice. Cover and cook over low heat until rice is tender and water is absorbed, about 15 minutes.
  • Add oil, vinegar, garlic to rice. Toss well and let mixture cool slightly.
  • Stir in diced tomatoes, cucumber, green onions and parsley. Add salt and pepper to taste
  • Thinly slice remaining tomatoes. Line the edge of serving plate with tomato slices.
  • Spoon rice mixture onto plate.
  • Serve salad at room temperature.
  • Makes 6 serves.

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