Mediterranean rice salad

ingredients

• 796 ml can of chopped tomatoes
• 250ml (1 cup) boiled rice
• 2 pinches of crushed chili pepper (optional)
• 1⁄2 red or yellow bell pepper, diced
• 1⁄2 green bell pepper, diced
• 4 tbsp. Red onion cut into cubes
• About 20 pitted kalamata olives, minced
• 150 grams of crumbled feta cheese
• 1 can (540 ml) chickpeas, rinsed and drained

perforated

• 225ml (2/3 cup) light olive oil
• 15ml (1 tablespoon) salted herbs
• 2 cloves of freshly squeezed garlic
• 75ml (1/3 cup) coarsely chopped parsley
• 30ml (2 tablespoons) finely chopped fresh mint
• 45 mL (3 tablespoons) roughly chopped fresh basil
• Ground pepper to taste
• 15ml (1 tablespoon) dried thyme
• Juice and zest of a peeled or organic lemon

the accompaniment

• Fifteen flat parsley leaves
• A dozen small basil leaves
• A few fresh mint leaves
• A few slices or wedges of lemon

to prepare

level 1

Using a hand mixer, turn all of the vinegar ingredients into a beautiful, fragrant green emulsion. For reservations.

The second step

Drain the chopped tomatoes. Reserve the cubes in a large bowl and stir the juice into a medium saucepan. Add the rice and about a quarter of the vinaigrette to the skillet. Mix with a fork.

Step 3

Add the remainder of the chopped tomato sauce, stir gently and set aside at room temperature.

Step 4

Bring the rice to a boil, reduce heat, cover, and simmer 13 to 14 minutes. Leave it covered for 5 minutes.

Fifth step

Mix with a fork to separate the grains of rice and leave to cool completely.

Step 6

Add the rice to a salad bowl containing the diced tomato preserves, vinegar, olives, feta cheese, onion, bell pepper, and chickpeas. Mix gently.

Step 7

Add salt and pepper to taste. Garnish with herbs and lemon leaves.

Step 8

Serve it warm or cold as a salad or as a side dish.