Basmati Rice and Summer Vegetable Salad

By Dixie8686

Recipes & Menus | recipes

Basmati Rice and Summer Vegetable Salad
Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.

2–4 servings

Recipe by The Bon Appétit Test Kitchen

Photograph by Jason Lowe

June 2012

Ingredients

• 1 small shallot, chopped
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons red wine vinegar
• 2 teaspoons fresh thyme leaves
• 1/3 cup extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 2 cups cooked basmati rice, cooled
• 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
• 3/4 cup torn mixed leafy greens, sprouts, and herbs
• 1/3 cup chopped red, yellow, or white onion or scallions
• 2 tablespoons toasted pine nuts (optional)

Details

Servings 2
Adapted from prod.bonappetit.com

Preparation

Step 1

Preparation

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.

Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Salads Slideshow.