Rice, Cherry Tomato, And Basil Salad

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 cups long-grain rice, preferably converted
• 1 pint cherry tomatoes or 1 pint grape tomatoes, halved
• 3 tablespoons wine vinegar or 3 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2/3 cup extra virgin olive oil
• 3 tablespoons chopped fresh basil (plus more for garnish)

Recipe

• 1 bring a large saucepan of lightly salted water to a boil over high heat.
• 2 add in the rice and cook, uncovered, until the rice is tender, about 20 minutes; drain in a large wire sieve and rinse under cold water; drain again.
• 3 transfer rice to a large bowl; add in cherry tomatoes.
• 4 whisk the vinegar, salt, and red pepper flakes in a small bowl.
• 5 gradually whisk in the oil; pour approximately 2/3 of the dressing over the rice.
• 6 add in the basil and mix.
• 7 separately cover and refrigerate the salad and remaining dressing for at least 2 hours or overnight.
• 8 30 minutes before ready to serve, remove the salad from the refrigerator and let stand to remove the chill and soften the rice.
• 9 add enough of the reserved dressing to moisten the salad.
• 10 serve garnished with chopped basil.