Ingredients
Rice
- 200 g long-grain rice
- 250 ml water
Dressing
- 60 ml olive oil
- Juice of 1 lemon
- 1 teaspoon Italian seasoning or dried herbs
- 2 cloves garlic (puréed or minced)
Salad
- 50 g sun-dried tomatoes
- 1 orange bell pepper (diced)
- 1 cucumber (diced)
- 1 red onion (diced)
- 150 g cherry or plum tomatoes (halved)
- 150 g sweetcorn
- 50 g green and black olives (sliced)
- 30 g pine nuts
- Salt and pepper to taste
Garnish
- Fresh basil
- Fresh parsley
Instructions
- Cook the Rice: Rinse 200 g of long-grain rice under cold water until the water runs clear to remove excess starch and prevent clumping. Add the rinsed rice to a pot with 250 ml of water. Bring the water to a boil, then cover and reduce the heat to low. Let it simmer undisturbed for 8 minutes. Remove from heat and keep covered for another 10 minutes.
- Cool the Rice: Fluff the rice with a fork to separate the grains, then transfer it to the fridge to cool completely before assembling the salad.
- Prepare the Dressing: In a sealable jar, combine 60 ml olive oil, juice of 1 lemon, 1 teaspoon Italian seasoning, and 2 cloves of puréed or minced garlic. Seal the jar and shake vigorously to emulsify and blend all the flavors together.
- Assemble the Salad: In a large mixing bowl, combine the cooled rice with 50 g sun-dried tomatoes, diced orange bell pepper, diced cucumber, diced red onion, halved cherry or plum tomatoes, sweetcorn, sliced green and black olives, and pine nuts. Pour the dressing over the salad and toss thoroughly until all ingredients are evenly coated.
- Serve: Transfer the salad to a serving bowl or plate. Garnish with fresh basil and parsley. This salad is best enjoyed cold or at room temperature.
Notes
- Rinsing rice helps avoid sticky texture and keeps grains separate.
- You can substitute Italian seasoning with a blend of dried oregano, basil, and thyme if unavailable.
- Pine nuts can be lightly toasted for added flavor and crunch before mixing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- This salad can be made vegan by omitting any optional garnishes like cheese if added.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
