It's salad season here in our home.
With the fresh summer vegetable and fruits in plentiful abundance, I can't get enough or pack enough of these fresh goodies into meal time salads.
Anyone interested in joining me for Sunday Salad for the next couple of weeks? I'm sure you've got a recipe or two that we'd all love to try. Let me know and I'll link us all up.
This salad was shared with me a few years ago. While going though my recipes, it jumped out at me and screamed make me. Well, maybe not but it did remind me how much I like this recipe and how easy it is to whip up when you're short on time.
It makes wonderful leftovers to send off with your husband the next day for lunch. It even travels well to the beach!
Enough olive oil to gently cover bottom of pan
1 medium onion chopped
1 cup uncooked jasmine rice
1 3/4 cup water
2tbls olive oil
1tbls good balsamic vinegar
1/2cup basil lightly chopped
2 cups cherry tomatoes cut in half
1 ball mozzarella cheese cut into chunks
pinch of salt and pepper
Heat oil in pan, add onion and lightly saute. When onion is just turning transparent, add the rice. Cook until rice is lightly golden (similar process to cooking orzo or risotto) then add water. Cover and bring to a boil then reduce to a slow simmer. Cook 15~20 or until rice is tender. Let rice cool to room temperature.
Combine olive oil and balsamic vinegar and whisk together. In a separate bowl combine basil, cherry tomatoes, mozzarella cheese, salt and pepper. Drizzle the oil and vinegar over the ingredients. Add the rice mixture when cool and toss.
For lunches I add shredded chicken for extra protein ~ a very nice addition.
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