Are you tired of bland, boring salads that leave you unsatisfied? Get ready to revolutionize your meal prep with this mind-blowing Roasted Tomato and Rice Salad that combines the perfect balance of sweet, caramelized tomatoes and fluffy rice! This isn't just another recipe - it's a culinary journey that transforms simple ingredients into a mouthwatering masterpiece that will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup cooked rice
- 2 cups roasted tomatoes
- 1/2 cup fresh basil, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the tomatoes, allowing them to caramelize and develop a rich flavor.
- While the oven is heating, prepare the tomatoes. Wash and dry 2 cups of fresh tomatoes (cherry or grape tomatoes work well). Cut them in half and place them in a mixing bowl.
- Add 2 tablespoons of olive oil, salt, and pepper to the bowl with the tomatoes. Toss everything together until the tomatoes are evenly coated.
- Spread the seasoned tomatoes onto a baking sheet in a single layer. Make sure they are not overcrowded to ensure even roasting.
- Roast the tomatoes in the preheated oven for about 25-30 minutes, or until they are soft and slightly caramelized. Halfway through, give them a gentle stir to ensure even cooking.
- While the tomatoes are roasting, prepare the rice if you haven't done so already. You can use any type of cooked rice, such as white, brown, or even quinoa for a different texture.
- Once the tomatoes are done roasting, remove them from the oven and allow them to cool slightly. The roasting process will enhance their sweetness and flavor.
- In a large mixing bowl, combine the cooked rice with the roasted tomatoes. Make sure to include any juices that have accumulated on the baking sheet, as they add flavor to the salad.
- Add 1/2 cup of chopped fresh basil to the bowl. The basil will provide a fresh, aromatic contrast to the roasted tomatoes.
- Drizzle the remaining olive oil (about 2 tablespoons) over the salad. Season with additional salt and pepper to taste, mixing everything together gently to combine.
- Let the salad sit for about 5-10 minutes to allow the flavors to meld together. This will also allow the rice to absorb some of the juices from the tomatoes and olive oil.
- Serve the roasted tomato and rice salad warm or at room temperature. It can be enjoyed as a main dish or as a side dish to complement grilled meats or fish.
Tips
- Choose the Right Tomatoes: For the most intense flavor, use ripe cherry or grape tomatoes. They roast beautifully and concentrate their natural sweetness.
- Don't Overcrowd the Baking Sheet: Give your tomatoes breathing room to ensure they roast, not steam. This helps achieve that perfect caramelization.
- Fresh Basil is Key: Use freshly chopped basil right before serving to maintain its vibrant flavor and aroma.
- Experiment with Rice Varieties: While the recipe works with white rice, try brown rice or quinoa for added nutrition and interesting textures.
- Let the Salad Rest: Allowing the salad to sit for 5-10 minutes helps the flavors meld and the rice absorb the delicious tomato juices.
- Serve Temperature Flexibility: This salad is delicious both warm and at room temperature, making it perfect for picnics, potlucks, or quick weeknight dinners.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg