Olive Rice Salad
This recipe is a great way to use leftover plain white rice. The origin of this recipe was inspired by a visit to the Italian coastal town of Maratea, where the hotel served a similar dish. This is my version of that dish.
3 cups cooked white rice
1 large tomato, seeded and cut into small dice
1/4 cup finely chopped onion
1/2 cup sliced green olives with pimentos (or salad olives) from a jar
1 - 1/2 tsp Italian seasoning (ie dried herbs)
1/2 tsp salt
1/4 tsp pepper
3-5 T extra virgin olive oil
2 tsp white wine vinegar (or sherry vinegar, or champagne vinegar
Mix all ingredients together, adding the oil and vinegar last. I usually add vinegar about 1 tsp at a time tasting after each addition to get the proportion right. You don't want the rice salad to be too sour from too much vinegar.
3 cups cooked white rice
1 large tomato, seeded and cut into small dice
1/4 cup finely chopped onion
1/2 cup sliced green olives with pimentos (or salad olives) from a jar
1 - 1/2 tsp Italian seasoning (ie dried herbs)
1/2 tsp salt
1/4 tsp pepper
3-5 T extra virgin olive oil
2 tsp white wine vinegar (or sherry vinegar, or champagne vinegar
Mix all ingredients together, adding the oil and vinegar last. I usually add vinegar about 1 tsp at a time tasting after each addition to get the proportion right. You don't want the rice salad to be too sour from too much vinegar.
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