Rice and Tomato Salad

A closeup of rice and tomato salad with chopped green bell peppers

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.

A bowl of rice and tomato salad with chopped green bell peppers

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.

A side of rice and tomato salad with chopped green bell peppers next to grilled chicken topped with onion sauce all on a large plate

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.  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.

A bowl of rice and tomato salad with chopped green bell peppers

I know you’ll find this salad to be a lovely accompaniment to your meal or as a stand alone lunch!

Enjoy!

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

Ingredients

  • 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

Instructions

  • 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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