Basil Tomato Salad

Name: Basil Tomato Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 2 tablespoons olive oil; 2 tablespoons cider vinegar; 2 teaspoons chopped fresh basil or 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups cooked rice, cooled; 2 medium tomatoes, chopped; 1 medium cucumber, seeded and chopped; 1 small red onion, chopped

This summer side with its fresh tasting tomatoes and basil make it irresistible. Your family will gobble it up.—USA Rice Council, Houston, Texas

Ingredients

2 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice, cooled
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 small red onion, chopped

Directions

In a small bowl, whisk together oil, vinegar, basil, salt and pepper. Add rice, tomatoes, cucumber and onion; toss. Serve chilled.

Nutrition Facts

1 cup: 166 calories, 5g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 3g protein.

Originally published as Basil Tomato Salad in Country Woman March/April 1993

Reviews

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Average Rating:

Ohillaryo

Feb 1, 2013

So great!!! I did make a couple changes though by using chives instead of onion since its what I had on hand. I also added three small very fine,y chopped cloves of garlic and a large handful of chopped arugula I wanted to use up. Because of the extra volume the arugula added I upped the dressing to 3 tbs oil and vinegar each. Oh and I used red wine vinegar and dried basil.It. Was. Amazing. I will make this again and again. It was easy and uses many of my farmers market stapled!!