Red Rice Salad

From The Lee Bros. Simple Fresh Southern Cookbook
Serves: 4
Prep time: 30 minutes

This recipe is a wee bit time consuming but only because you have to tease the tomato water out of the seed cavities. But it's really not that big of a deal and it's so very worth it in the end. I recommend making this at least a few hours in advance, if not more. Enjoy! 

1 pound plum or vine-ripened tomatoes (about 5 plum tomatoes), peeled
3 cups cooked white rice (from 1 cup uncooked)
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1 Tbsp Dijon mustard
1 Tbsp plus 1 teaspoon red wine vinegar
1/2 tsp kosher salt, plus more to taste
1/4 cup extra-virgin olive oil

1. Set a strainer over a small bowl. Core the tomatoes, cut them in half widthwise, and using your pinkie finger, tease the seeds out of the cavities, letting them drop into the strainer. Tap the rim of the strainer against your palm for 30 seconds, until most of the flavorful get clinging to the seeds dissolves and drips into the bowl. Cover and refrigerate the tomato water; you should have about 1/4 cup. Discard the seeds.

2. Chop the tomatoes into 1/2-inch dice, and toss them in a bowl with the rice, chives and basil. Cover with plastic wrap and allow the flavors to meld in the refrigerator for at least 30 minutes, or for up to 24 hours.

3. In a small bowl, whisk together the reserved tomato water, mustard, vinegar and salt. Add the olive oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the dressing gently with the rice mixture. Serve cold or at room temperature. (Covered, the salad will keep in the refrigerator for about 3 days).

- by Carolyn Manney