It was another warm one in San Diego yesterday and I had a few girlfriends coming over to swim with their kiddos. I promised to cook up a lunch but, as usual, overbooked my day and had quite a few things to do before this play date. It is one of those moments where I was delighted to put my rice cooker to work to prepare the base for this fun salad while I was out of the house. All I had to do was grab my pre-chopped veggies from the fridge and throw together a simple, homemade dressing just before my guests arrived. This salad idea came to me as I recalled some of my favorite childhood dishes we’d to take to the beach and other summer get-togethers that all the adults like just as much as us kids. This salad is hearty enough to serve on its own and also makes a great side dish with grilled chicken, meat or fish.
1/2 onion, chopped
3 tbsp basil
3 tbsp red vine vinegar
3 tbsp fresh thyme
1/4 cup olive oil
salt and black pepper
2 cups cooked Basmati rice
2 cups of vegetables of your choice (ex: tomatoes, green beans, cucumber, carrots), cut in bite size pieces
2 cups lettuce
1/2 cup ricotta salata cheese or other hard Italian cheese
optional: pomegranate seeds, sunflower seeds and/or nuts for topping
Blend first 4 ingredients together until combined. Continue blending and slowly drizzle in olive oil. Season with salt and pepper.
In a large bowl add the rice, lettuce and vegetables and toss with the dressing until coated. Top with cheese and any additional toppings you choose.
Over to You
What’s your version of a rice salad? Share and inspire us!