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Marinated Tomato-Rice Salad

Author: chefs-mate Cuisine: American Courses: Salads

Difficulty: Advanced

Servings: 12 Calories: 31.5

Dietary:

D Diabetic G Gluten-free V Vegan V Vegetarian

Description

This refreshing Marinated Tomato-Rice Salad is a perfect blend of textures and flavors, ideal for warm weather gatherings. The dish combines the earthy richness of cooked brown rice with the bright acidity of cider vinegar and the freshness of parsley and green onions. Tomatoes are marinated to soften their skin and enhance their natural sweetness, while crisp cucumbers add a satisfying crunch. This vegan-friendly side dish is light yet filling, making it an excellent choice for picnics, potlucks, or a healthy lunch. The distinct layers of flavor come together beautifully after chilling, allowing the ingredients to meld. It is a simple, wholesome recipe that highlights fresh produce and requires minimal effort for maximum impact.

Directions

Cook the brown rice according to package instructions until tender. Drain well and spread on a baking sheet to cool to room temperature.
Dice 6 of the tomatoes into 1/4-inch cubes, removing seeds. Place the diced tomatoes in a medium bowl.
Add the cider vinegar, half of the chopped parsley, and the sugar to the diced tomatoes. Stir well to combine. Cover and refrigerate for 1 hour to marinate.
While the tomatoes marinate, peel the skin from the reserved whole tomato in one long continuous strip using a vegetable peeler, starting from the bottom. Roll the strip into a rose shape, skin-side out. Cover with damp paper towel and refrigerate.
Dice the cucumbers into 1/4-inch cubes.
In a large mixing bowl, combine the cooled rice, diced cucumbers, and remaining chopped parsley.
Pour the olive oil over the rice mixture and stir to coat evenly.
Add the marinated tomatoes (including the liquid), sliced green onions, salt, and pepper to the rice mixture. Stir gently until everything is well combined.
Lightly oil a 3.5-quart bowl. Pack about 3 cups of the rice mixture into the bottom of the bowl.
Cut the remaining reserved tomato into 3/4-inch cubes. Arrange these cubes skin-side out in a ring around the inner edge of the bowl, pressing them gently into the rice layer.
Fill the center and top of the bowl with the remaining rice mixture, packing it down firmly and evenly.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to set.
To serve, run a thin spatula around the inside edge of the bowl to loosen the salad. Invert onto a large serving platter.
Garnish the top of the salad with the reserved tomato rose. Serve chilled.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 31.5kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 8.8mg1%
Total Carbohydrate 6.8g3%
Dietary Fiber 2.1g9%
Sugars 4.5g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time.

Substitutions: You can use white rice for a faster cooking time, though brown rice provides more fiber and texture. If you prefer a milder flavor, you can substitute white wine vinegar for cider vinegar.

Tip: Ensure the rice is completely cool before mixing it with the other ingredients to prevent the vegetables from becoming mushy.

Variation: Add diced red bell peppers or fresh basil for additional color and flavor complexity.

Marinated Tomato-Rice Salad