Insalata mediterranea di riso del giorno prima

Ingredienti

• 2 cupcooked basmati rice
• 1 cupcherry tomatoes, halved
• 1cucumberAmount1Ingredientcucumber, diced, diced
• 1red bell pepper, diced
• 1/2 cupred onionAmount1/2 cupIngredientred onion, finely chopped, finely chopped
• 1/2 cupKalamata olivesAmount1/2 cupIngredientKalamata olives, pitted and halved, pitted and halved
• 1/2 cupcrumbled feta cheeseAmount1/2 cupIngredientcrumbled feta cheese
• 1/4 cupchopped fresh parsleyAmount1/4 cupIngredientchopped fresh parsley
• 1/4 cupchopped fresh basilAmount1/4 cupIngredientchopped fresh basil
• 1/4 cupslivered almondsAmount1/4 cupIngredientslivered almonds (optional) (optional)
• 1/2 cupextra virgin olive oilAmount1/2 cupIngredientextra virgin olive oil
• 2 tbspred wine vinegarAmount2 tbspIngredientred wine vinegar
• 1 tbsplemon juiceAmount1 tbspIngredientlemon juice
• 1 clove garlicAmount1Ingredientclove garlic, minced, minced
• 1 tspDijon mustardAmount1 tspIngredientDijon mustard
• Salt and pepper, to taste

Preparazione

1. 1

   In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olivesAmount1/2 cupIngredientKalamata olives, pitted and halved, feta cheese, parsley, and basil.

2. 2

   In a small bowl, whisk together the olive oil, red wine vinegarAmount2 tbspIngredientred wine vinegar, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined.

3. 3

   Pour the dressing over the salad and toss gently until everything is evenly c...: Pour the dressing over the salad and toss gently until everything is evenly coated.

4. 4

   Add the toasted pine nuts or slivered almondsAmount1/4 cupIngredientslivered...: Add the toasted pine nuts or slivered almondsAmount1/4 cupIngredientslivered almonds (optional) if desired for extra crunch.

5. 5

   Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.