Of course, we could have given the recipe of a Pasta Salad Caprese here. But because that somehow seems a little too obvious, we thought it would be nice and healthy to use red rice instead of pasta. We made this salad with freshly picked cherry tomatoes from our neighbor’s garden (thanks, Evan!). They are sweet as candy! We served it with a nice BBQ chicken, but of course it’s also good with a grilled oven chicken. And it works well on its own too, as a vegetarian dish. Just shave some Parmesan over for extra flavor.
Action Time: 30 minutes, plus cooling time
9 oz/250 g red rice
1 lb/500 g cherry tomatoes, halved
4 scallions, sliced
2 handfuls of basil or mixed herbs, like basil, parsley and chives
8-12 good quality bocconcini (small mozzarella balls)
a small handful of olives
a small piece of parmesan cheese (optional)
For the dressing:
2 tbsp red wine vinegar
1 garlic clove, minced
5 tbsp olive oil
1. Bring a large pot with water and salt to a boil. Add the rice and boil for about 20 minutes, until the grains are tender, but not too soft (you might not want to follow the instructions on the package here). Drain the rice and spread it out on a large plate or baking sheet to cool.
2. In a small bowl, mix the vinegar with salt and garlic. Gradually whisk in the olive oil. Bring to taste with freshly ground pepper and, if needed, some more salt.
3. In a large bowl, combine the rice with the dressing. Taste, and if you think it needs a little more acid to brighten it up, add vinegar. Add the cherry tomatoes, scallions, and herbs (save some of the herbs for the garnish). Transfer the salad to a large serving plate (it is not necessary, but I think it looks more beautiful). Scatter the mozzarella, olives, and, if using, the parmesan over. Garnish with herbs and grind over some extra black pepper.