Ingredients
For the rice salad:
- 250 g Camargue red rice, or another wholegrain rice or a wild rice blend (about 1 1/4 cups)
- 2 large ripe tomatoes, diced (600–700 g, heirloom tomatoes are an excellent choice)
- 1 small red onion, finely diced
- 80 g Kalamata olives (pitted) roughly chopped (about 20–22 olives)
- 2 tablespoons capers, drained and coarsely chopped
- 1 generous handful flat-leaf parsley, finely chopped (about 1/2 cup)
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- finely grated zest of 1/2 a lemon
- sea salt and freshly ground black pepper, to taste
Instructions
- Cook the rice: Bring 600 ml of unsalted water to a boil. Add the rice, cover, and simmer gently according to the package instructions until tender with a pleasant, slightly chewy bite, about 40–45 minutes. Drain well, then rinse briefly under cold water to stop the cooking and remove any excess surface starch. Drain thoroughly, transfer to a large bowl, and let the rice cool completely before using.Tip: To cool the rice faster, spread it in an even layer on a rimmed baking tray instead.
- Make the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, lemon zest, salt and pepper until well combined.
- Assemble the salad: Add the tomatoes, red onion, olives, capers and parsley to the cooled rice. Pour over the dressing and toss until everything is evenly coated.
- Chill and serve: For the best flavour, refrigerate for at least 1 hour (or for up to 12 hours). Before serving, toss again, taste and adjust the seasoning with a little more olive oil, lemon juice, salt or pepper, if needed. Enjoy!
Nutrition
Notes
- This salad keeps well in the fridge for up to 3 days.