Tomato Rice Salad Recipes

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RICE SALAD WITH TOMATOES, CUCUMBERS, AND FETA



Rice Salad with Tomatoes, Cucumbers, and Feta image

In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Yield Serves 8 to 10

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
3 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/2 cups long-grain brown rice
1 pound small heirloom or cherry tomatoes, halved (3 cups)
3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
3 tablespoons sherry vinegar
8 ounces feta, crumbled (1 1/2 cups)
1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
1 cup lightly packed fresh mint leaves, roughly chopped if large

Steps:

  • Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
  • Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

ITALIAN STYLE RICE SALAD



Italian Style Rice Salad image

Healthy, tasty Italian styled Rice Salad. Vegetarian friendly as it is or you can add cooked pancetta, tuna or mozzarella in the last step to make it more of a main meal? Great served up as side dish or served up as a sharing BBQ salad.

Provided by Luke and Kay - Flawless Food

Categories     Dinner     Lunch     Salad     Sharing     Starter     Vegetarian

Time 20m

Number Of Ingredients 21

200 grams Long Grain Rice (1 cup) (uncooked) (makes 600 grams (3 cups) once cookedCan use basmati rice instead)
310 mls Cold water ( 1 ¼ cup)
5 tbsp Olive oil
½ lemon (juice)
1 tbsp Italian Seasoning/ Dried Herbs (mix of Oregano, Thyme, Basil, Parsley, Sage, Red Pepper flakes)
2 tsp garlic puree (or 4 cloves minced)
8 Sundried Tomatoes (Chopped)
1 Orange Pepper (Diced)
½ Cucumber (Diced)
1 Red Onion (Diced)
100 gram Cherry or Plum Tomatoes (¾ cup) (quartered)
100 g Sweetcorn (¾ cup) (we used tinned)
60 g Green or/and Black Olives (½ cup)
4 tbsp Pine Nuts
3 tbsp Fresh Basil (chopped)
2 tbsp Fresh Parsley (chopped)
130 gram Cooked Diced Pancetta (fry in the Oil from sundried tomato jar )
or
1 tin Tuna (drained)
or
200 g Mozzarella (Balls or chopped )

Steps:

  • Cook rice before to give time for it to cool off. Follow instructions in notes below to make sure you cook the rice correctly. If adding Pancetta, cook that off in the sundried tomato oil and allow time to cool.
  • Make the dressing by mixing all the Italian Dressing ingredients together.
  • Put cooked rice in a mixing bowl and add all the chopped Italian Salad ingredients. Pour the dressing over and mix all in together.
  • Serve up in a large bowl or large plate with more fresh herbs.

Nutrition Facts : Calories 361 kcal, Carbohydrate 43 g, Protein 6 g, Fat 20 g, SaturatedFat 2 g, Sodium 247 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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