Tomato, Pea and Rice Salad


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Serve this salad in the summer.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • 2 C. long-grain rice
  • 2 lg. ripe tomatoes
  • 2 celery ribs, cut into 1/2-inch slices
  • 2 Tbs. chopped fresh parsley
  • 1/2 C. olive oil
  • 3 Tbs. white wine vinegar
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 C. frozen peas, defrosted

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Cook rice according to package directions. As soon as rice is cooked, transfer to a large bowl and let cool. Toss it occasionally. Remove stem ends from tomatoes. cut tomatoes crosswise in half and squeeze gently to extract seeds and juice. Cut tomatoes into 1/2-inch slices. Add tomatoes, celery and basil to rice. Toss gently. 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.

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