MEDITERRANEAN RICE SALAD

One of the freshest salads I’ve ever made, super basic, with a slight twist that takes it to the next level!

INGREDIENTS

For Dressing:

• 1/4 cup olive oil

• Juice of 1 lemon

• 1 teaspoon pomegranate molasses

• Salt and pepper, to taste

For Salad:

• 1 cup long grain rice (like basmati or jasmine)

• 2 tomatoes, chopped

• 2 cucumbers, chopped

• 2 tablespoons, scallions, sliced

• 1/4 cup, Palestinian green olives, chopped

• 1/4 cup, Kalamata olives, chopped

• 1/4 cup, chopped herbs (such as parsley or dill)

• 2 teaspoons za’atar

• 1 teaspoon sumac

PREPARATION

1. In a saucepan, add 1 and 1/2 cup of water to the rice and bring to boil. Once it boils, turn down the heat, cover with aluminium foil and lid and allow to simmer for 15 minutes. Fluff with fork and set aside to cool.

2. Prepare the rest of the salad ingredients in a large bowl and set aside.

3. For the dressing, combine all the ingredients in a bowl and stir continuously with a whisk. Adjust seasoning as needed.

4. When the rice has cooled down, add it to the dressing and mix to coat it well, then set aside for a few minutes allowing it to absorb all the flavor.

5. Stir in the rice to the salad bowl, and toss really well.

6. Taste and adjust seasoning as required. Garnish with fresh parsley leaves, extra sumac or za’atar if desired.