Mediterranean Rice Salad

This can be a side dish, main dish, filler in a wrap, or the best leftover breakfast…

• 2 cups rice (I enjoy a white basmati for this recipe)

• 3/4 pound tomatoes (or 1 pint of cherry tomatoes), cut into small chunks

• 2 sweet Carmen peppers (or 2 pints of snack peppers), cut into small chunks

• 1 bunch parsley, finely chopped

• 1 bunch mint, finely chopped

• 1 bunch scallions, finely chopped

• 2 cloves garlic, crushed

• 1/3 cup olive oil

• 1/3 cup lemon juice

• salt and pepper

• optional crumbled feta

• optional toasted pine nuts

• optional cucumber, peeled and finely chopped

Cook the rice according. Meanwhile, chop all the veggies. Toss the chopped veggies and herbs with the olive oil, lemon juice, salt and pepper. When the rice has cooled to room temperature, stir in the marinating veggies. Add additional olive oil, lemon, salt, and pepper as needed. We love it this way, but if you choose to add crumbled feta and pine nuts, do that when you serve. Enjoy!