Mini Heirloom Tomato & Rice Salad

Mini Heirloom Tomato & Rice Salad

Miz Helen's Kitchen

Ingredients

5 cups Mini Heirloom Mix Tomatoes, Chopped

2 cups cooked and chilled rice

3 garlic cloves, chopped

1/2 cup red onion, chopped fine

Dressing

1/4 cup olive oil

1/4 cup Apple Cider Vinegar

6 tablespoons Balsamic Vinegar

1 teaspoon basil, chopped

1/2 teaspoon oregano, chopped

1 teaspoon parsley, chopped

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon cayenne pepper

Directions

In a shaker jar, ( I use a fruit jar with a lid), pour in the Apple Cider Vinegar, Balsamic Vinegar, and olive oil.

Add the basil, oregano, parsley, salt, pepper, and cayenne.

Put the lid on the jar and shake the mixture until it is completely mixed.

In a large mixing bowl, add the chopped tomatoes, onions, and garlic and mix well.

Pour the liquid mixture over the tomato mixture and mix well.

Let set at room temperature for at least 1 hour before adding to the salad.

In a large mixing bowl, mix the cooked chilled rice and tomato mixture.

Refrigerate before serving.

Garnish with fresh parsley.

Enjoy!