Rice and Tomato Salad

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Look at the colors in this salad!  Aren’t they beautiful?  The red, sweet tomatoes and crisp green peppers against a neutral backdrop of brown rice make such a lovely picture.

I was sent a delicious sample of a new rice blend called, Royal Blend with Flaxseed from Rice Select.  It’s a blend of light brown rice, whole wheat pearl couscous, brown flaxseed and black lentils.  Such a curious combination, I was excited to give it a try.  The rice cooks in only 20 minutes and is a unique combination of flavors and textures.  I love the flavor of this rice blend and it works perfectly in this salad.

I wanted to use this rice blend in a recipe I discovered in a lovely cookbook written by Elizabeth David called, French Provincial Cooking.  The recipe is called, Salade De Riz Aux Tomates or Rice and Tomato Salad.   My husband gave me a copy of Elizabeth David’s cookbook recently and I’m thoroughly enjoying working my way through the book.

I find this salad to be extremely simple to put together and I love the taste.  The combination of tarragon vinegar with the olive oil and the sprinkle of nutmeg are a unique and wonderful combination.

I decided to add chopped green peppers for flavor and crunch and thought the color combination of the green peppers alongside the red tomatoes were perfect for the holidays.  It is truly a lovely and very light salad that would pair nicely with chicken and would be perfect to bring to a pot-luck.

Interestingly, Elizabeth David notes in her book that rice salad is not a common dish in France, although it can be found  sometimes in the south of France, where you’ll often find it to contain shellfish or olives and sweet peppers as well as tomatoes.  Either way, I know you’ll find this salad to be a lovely accompaniment to your meal or as a stand alone lunch.

Rice and Tomato Salad

Simple Rice and Tomato Salad inspired by Elizabeth David from her book, French Provincial Cooking.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Servings: 6 servings
Author: Joanie Zisk


  • 1 cup rice Cooked - I used Rice Select rice blend
  • 1 pint cherry tomatoes cut in half
  • 1/2 teaspoon nutmeg
  • 4 tablespoons olive oil
  • 3 tablespoons tarragon vinegar


  • Place the cooked rice in a large bowl. Add the tomatoes, nutmeg, olive oil and tarragon vinegar and mix well.
  • Serve.
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