Day 168: Tomato & Rice Salad ♥

Tomato & Rice Salad, another easy-easy summer salad ♥ A Veggie Venture
graphic button small size size 10 A refreshing summer salad, so so simple, just a mix of ripe and juicy summer tomatoes and leftover cooked rice. Weight Watchers Friendly. Naturally Gluten Free. Not just vegan, Vegan Done Real. graphic button small size size 10

WAY BACK IN 2005 Maybe it was the picked-yesterday tomatoes? Or the moist and nutty oven-baked brown rice leftover from the other night? Either way, this tomato-rice combination really works. But you needn't wait for leftover rice – unless there's a cardboard Chinese take-out box in the fridge – or are watching carbs because it's also really good without the rice, just tomatoes. And it makes up in 10 minutes flat. This is great summer eating!

WAY BACK IN 2007 FOR A PHOTO UPDATE Just as good as remembered, this time with a mix of cooked brown and wild rice, an heirloom tomato, no olive oil (!) and Splenda as a sugar substitute. Very good!

AND AGAIN IN 2018 FOR ANOTHER PHOTO UPDATE Totally good! This time I used cooked white rice leftover from Stir-Fried Shrimp with Asparagus or Other Summer Vegetables to build an easy supper bowl with shaved cabbage drizzled with a little Buttermilk Garlic Salad Dressing, topped with Tomato & Rice Salad and a piece of broiled fish. Sooo good! This time I'm committing the recipe to a 3x5 card, the recipes I make over and over again and want regular reminders for!

Summer Easy, a special collection of Less Cookin' and More Livin' recipes especially for summer ♥ all summer long.
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!


Hands-on time: 10 minutes
Time to table: 10 minutes (though a few minutes for the rice to soak up the tomato juice don't hurt)
Makes 4 cups

1 pound perfectly ripe, juicy tomatoes
2 tablespoons champagne or white wine vinegar or rice vinegar or another gentle clear-colored vinegar
1 tablespoon olive oil, optional
2 teaspoons sugar (don't skip)
2 cups cooked rice
Fresh basil, cut in ribbons
Salt & pepper to taste

In a bowl, stir together the tomatoes, vinegar, olive oil and sugar. Gently stir in the rice, breaking apart any clumps of rice. Stir in the rice and basil. Taste and season with salt and pepper. The short version? Mix and serve. That's it!

MAKE-AHEAD This is a great last-minute summer salad but a few minutes to let the rice soak up the tomato juice and the tomatoes soak up a bit of vinegar is good.

VARIATIONS Tomatoes and basil are a summer classic but cilantro and fresh dill would be delicious too.

TOMATOES Ripe, juicy tomatoes are super-important here, for example, ripe but meaty Roma tomatoes aren't a good choice here.
SUPPER SALAD This is a lovely stand-alone salad but in 2018, I often use simple salads like this as "meal prep" – one component in a healthy, supper bowl with lots of vegetables, a few carbs and protein.

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2005, 2007 & 2018

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. to make this dish quickly I used Uncle Bens wild and brown ready rice. I also added pitted Kalamata olives, I loved them my husband said they were overpowering


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