Tomato Rice Salad Vinaigrette
This light salad makes a perfect brunch, lunch or light dinner. Leftover rice can be substituted.
4 Ontario greenhouse tomatoes, divided
2 Cups water
1 Cup uncooked rice
3 Tbsp olive oil
2 Tbsp white wine vinegar
1 Clove garlic, minced
½ Ontario greenhouse cucumber, diced
¼ Cup sliced green onions
¼ Cup chopped parsley
Seed and dice two of the tomatoes. Set aside.
Bring salted water to a boil in a medium sauce pan. Add rice and cook over low heat until rice is tender and water has been absorbed – approx. 15 minutes. Add oil, vinegar and garlic. Toss well and let mixture cool slightly. Stir in diced tomatoes, cucumber, green onion and parsley. Add salt and pepper to taste.
Thinly slice the remaining 2 tomatoes.
Line the edge of a serving plate with tomato slices. Spoon rice mixture onto plate. Serve at room temperature.
