Introduction
This vibrant and nutritious salad is a perfect addition to any meal. The combination of cooked brown rice and fresh vegetables, dressed in a zesty lemon dressing, creates a delightful dish that is both filling and refreshing. Customize it with your favorite toppings for an extra burst of flavor!
Detailed Ingredients with measures
– 3 cups cooked brown rice, cooled but not cold
– 2 tomatoes, diced
– 2 cucumbers, diced (or 1 long English/continental cucumber)
– 1/2 red onion, chopped (substitute with 2 stems green onion)
– 40g/4 cups tightly packed baby rocket/arugula, roughly chopped (or baby spinach)
– 1/3 cup coriander/cilantro leaves, roughly chopped
– 1/3 cup fresh dill leaves, roughly chopped
Lemon Dressing:
– 3 tbsp lemon juice
– 5 tbsp extra virgin olive oil
– 1 garlic clove, minced using a garlic press
– 1/2 tsp Dijon mustard
– 3/4 tsp salt, kosher/cooking salt (1/2 tsp table salt)
– 1/2 tsp black pepper
Optional Extras:
– 1/2 cup black olive slices
– 200g/7oz halloumi, sliced then pan-fried in a little olive oil until golden and crispy
– Other topping options: feta, parmesan, nuts
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 servings
To prepare the salad, start by mixing the dressing ingredients in a jar and shaking well to combine. In a large bowl, place all the salad ingredients and drizzle the dressing over them, then toss everything together until well mixed. For an added treat, pile the crispy halloumi on top before serving. Enjoy this delightful salad at room temperature for the best experience!
Detailed Directions and Instructions
Prepare the Dressing
1. Place the lemon juice, extra virgin olive oil, minced garlic, Dijon mustard, salt, and black pepper into a jar.
2. Secure the lid and shake well to combine all the ingredients thoroughly. Set aside.
Prepare the Salad
1. In a large bowl, add the cooked brown rice, diced tomatoes, diced cucumbers, chopped red onion, roughly chopped baby rocket/arugula, chopped coriander/cilantro leaves, and chopped fresh dill leaves.
2. Drizzle the previously prepared dressing over the salad ingredients.
3. Toss everything together until well mixed.
Transfer and Serve
1. Transfer the salad to a serving bowl.
2. If using halloumi, pile the pan-fried halloumi on top of the salad.
3. Serve immediately at room temperature.
Notes
Salad Vegetables
This salad can be customized using different raw or cooked vegetables. Consider sautéing with a little oil, garlic, salt, and pepper, or roasting them for added flavor.
Fresh Herbs
The combination of coriander/cilantro and dill adds a unique touch to the salad. If you’d prefer alternatives, you can use parsley or chives instead. Other combinations include:
– parsley and chives
– just coriander/cilantro or dill (double the amount)
– adding oregano to the dressing for a Greek salad flavor
– using dried mixed herbs or any herbs of your choice
Dijon Mustard
If you do not have Dijon mustard, you can substitute it with yellow mustard or omit it entirely. It helps to slightly thicken the dressing, which works well with finer textured salads.
Nut Options
Consider adding nuts such as flaked almonds, walnuts, pine nuts, pistachios, cashews, sunflower seeds, or pepitas for added texture and flavor. Avoid peanuts unless you would like to experiment.
Storage Advice
The salad can be stored for up to 3 days. Be aware that tomatoes may lose their firmness over time. To enhance freshness before serving, consider holding back some dressing or adding a squeeze of fresh lemon juice and a drizzle of olive oil. It’s best served at room temperature; if needed, reheat the rice in the microwave for short intervals to warm it up.
Leftover Halloumi Tip
After refrigerating any cooked halloumi, chop it into small batons. Heat them in the microwave and then toss through the salad for added delight.
Cook techniques
Preparing the Dressing
Place all dressing ingredients in a jar. Secure the lid and shake vigorously until well combined.
Chopping Vegetables
Dice tomatoes and cucumbers, and chop the red onion and herbs. For a more uniform size, use a sharp knife and cutting board.
Tossing the Salad
In a large bowl, combine all salad ingredients. Drizzle the dressing over the top and gently toss to ensure everything is evenly coated.
Serving Suggestions
Transfer the salad to a serving bowl. If including halloumi, place it on top of the salad for presentation.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep additional dressing separate to maintain freshness.
FAQ
Can I customize the salad ingredients?
Yes, you can substitute or add other raw or cooked vegetables as per your preference.
What types of herbs can I use?
You can use parsley, chives, or any fresh herbs you prefer. If you don’t like coriander, opt for dill or a mix of dried herbs.
Is Dijon mustard necessary for the dressing?
No, it’s not strictly necessary. You can substitute with yellow mustard or omit it if preferred.
How long can I store the salad?
The salad can be stored in the fridge for up to three days. However, the tomatoes may lose their freshness after the first day.
How can I serve the salad?
Serve the salad at room temperature for the best texture. If needed, you can warm the rice slightly in the microwave before serving.
Conclusion
This vibrant salad combines wholesome ingredients and fresh herbs to deliver a delicious and nutritious dish. The blend of brown rice, fresh vegetables, and a zesty lemon dressing creates a refreshing meal that can be customized with various toppings. Serve at room temperature for the best texture, and enjoy leftovers by adding reheated halloumi for an extra delight.
More recipes suggestions and combination
Quinoa Salad
Swap out brown rice for cooked quinoa and add cherry tomatoes, avocado, and a sprinkle of goat cheese for a creamy twist.
Mediterranean Chickpea Salad
Incorporate canned chickpeas, diced bell peppers, olives, and a sprinkle of oregano for a hearty, protein-packed salad.
Greek Orzo Salad
Use orzo pasta in place of rice, and include diced cucumbers, kalamata olives, and feta cheese with a splash of red wine vinegar.
Asian-Inspired Rice Salad
Replace the herbs with chopped green onions and cilantro, and add shredded carrots and edamame, drizzled with a sesame dressing.
Roasted Vegetable Salad
Include a mix of roasted sweet potatoes, bell peppers, and zucchini, along with spinach, and top with a balsamic vinaigrette.
Southwest Black Bean Salad
Incorporate black beans, corn, diced red peppers, and avocado, seasoned with lime juice and cumin for a zesty flavor.
Couscous Salad
Substitute couscous for brown rice and add dried fruits like raisins or apricots alongside nuts for a sweet and crunchy texture.
Pasta Salad
Combine cooked pasta with halved cherry tomatoes, diced mozzarella, and fresh basil, drizzled with olive oil and balsamic vinegar for a classic combination.
