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Roasted Tomato & Rice Salad

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Submitted by ltcliz2002

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.

YIELD

4 servings

PREP

15 min

COOK

5 min

READY

20 min

Roasted tomato and rice salad turns a humble bowl of rice into something memorable with one technique: charring fresh tomatoes directly over an open gas flame or under a broiler until the skins blister and pop. The smoky, slightly burnt char that develops as the tomato skin chars is the entire flavor reason this salad works. Without it, you’ve made a forgettable rice-with-tomatoes side dish.

The flame-roasting method comes from Mediterranean and Middle Eastern traditions where smoking tomatoes is the standard technique for sauces and salads. Turning the tomatoes every 20 seconds (as the recipe directs) ensures even blistering on all sides. The skins should char to nearly black while the flesh inside cooks just enough to soften.

Peeling the charred tomatoes under cold running water is the second piece of the technique. The cold water makes the loosened skin release cleanly while preserving the smoky flavor in the flesh underneath. Don’t peel before charring; the skin protects the flesh during the char and concentrates the flavor.

Tossing with warm rice (not hot, not cold) is the texture move. Warm rice absorbs the dressing better than cold, but doesn’t break the chopped tomatoes down into mush the way hot rice would. Cook the rice and let it cool to lukewarm before mixing.

The dressing keeps things simple: olive oil, white wine vinegar, lemon juice, parsley, salt, and pepper. The chopped fresh parsley is the bright herbal lift that ties everything together.

Serve warm or at room temperature alongside grilled meats, lamb, or seafood.

Pro Tips

  • Use ripe but firm tomatoes, overripe tomatoes collapse during charring instead of holding their shape
  • A gas burner gives better char than electric, but a broiler set to high works in a pinch
  • Don’t rinse the chopped tomatoes after peeling, you’ll wash away the smoky flavor
  • Make this ahead and let it sit 30 minutes for the flavors to meld

Variations

Ingredients

2 2
EACH TOMATOES
3 710
CUPS ML RICE
cooked
Dressing
79
CUP ML OLIVE OIL
¼ 59
1
X LEMONS
juice of, to taste *
¼ 59
CUP ML PARSLEY LEAVES
chopped
1
X SALT
to taste *
1
X BLACK PEPPER
to taste *

Directions

Roast the tomatoes over the high flame of a gas range or a broiler.

Turn every 20 seconds, so skins blister evenly.

Peel by running under cold water and rubbing with your fingers.

Chop the tomatoes coarsely and toss with warm rice.

Mix the dressing ingredients together and toss with the rice and tomatoes.

Season with salt and pepper to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 680 25% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 38g 38%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 17% Vitamin C 21%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
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