Rice, Cherry Tomato, And Basil Salad – a delicious recipe with long-grain rice, tomatoes, white wine vinegar, salt, red pepper, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
696
kcal
Calories
41
g
Fat
74
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Rice, Cherry Tomato, And Basil Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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