Description
A light and refreshing rice salad featuring cooked rice mixed with fresh cherry tomatoes, cucumber, red onion, and parsley, tossed in a zesty olive oil and lemon dressing. Perfect as a side dish or a wholesome vegetarian meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, gently mix together the cooked rice, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley ensuring an even distribution.
- Prepare Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until the ingredients are fully emulsified and the dressing is smooth.
- Toss Salad: Pour the dressing over the rice and vegetable mixture and toss everything thoroughly to coat each ingredient evenly with the dressing.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill before serving. Serve cold or at room temperature.
Notes
- Use freshly cooked and cooled rice to prevent a mushy texture.
- You can substitute parsley with fresh cilantro or basil for different flavor profiles.
- Adjust lemon juice and salt according to taste preference.
- This salad can be customized by adding feta cheese, olives, or toasted nuts.
- For a gluten-free option, ensure rice is plain and uncontaminated.
