Marinated tomato & rice salad







Cook Time

60-65 Min


  • 6 ripe tomatoes, diced
  • 2 tablespoons chopped fresh basil
  • 125ml/4fl oz cider vinegar
  • 1 tablespoon granulated sugar
  • 300g/11oz brown rice
  • 2 cucumbers, halved lengthways, seeded and chopped
  • 50g/2oz fresh flat-leaf parsley, chopped
  • 50g/2oz fresh flat-leaf parsley, chopped
  • 9 spring onions, thinly sliced
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • Put the tomatoes in a medium bowl. Add the vinegar, basil and sugar, and stir to mix well. Cover with cling film, and marinate in the refrigerator for 1 hour.
  • Cook the rice according to the packet instructions. Drain and cool to room temperature.
  • Combine the rice, cucumber and parsley in a large bowl, and stir in the olive oil. Add the spring onion, marinated tomatoes, salt and pepper, and stir to mix well. Serve.
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