Rice salads are very common in Italy in the summer months. Serve on sliced tomatoes, or use to even stuff tomatoes.
2 cups long-grain rice
2 large ripe tomatoes
2 celery ribs, cut into ½-inch dice
2 tablespoons chopped fresh basil
½ cup extra-virgin olive oil
3 tablespoons white wine vinegar
1½ teaspoons salt
¼ teaspoon pepper
1 cup frozen peas, defrosted—don’t have to cook
Cook rice according to package directions. As soon as rice is cooked, transfer to large bowl and let cool, tossing occasionally. Remove stem ends from tomatoes. Cut tomatoes crosswise in half and squeeze gently to extract seeds and juice. Cut tomatoes into ½-inch dice. Add tomatoes, celery, and basil to rice. Toss gently to mix.
In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Pour dressing over rice, add peas, and toss again. Serves eight.
