Warm Mediterranean Rice Salad

I was recently inspired to create this beautiful, tasty salad with influences from the south of France & Greece. I like to serve it with grilled fish or meat, though it is also delicious mixed with tuna for a quick lunch. You can eat it cold but I prefer it slightly warm or room temperature and of course, it is packed with goodness & is a light choice for a warm day. 

2-4 Servings

Ingredients:

2 tomatoes, deseeded & finely diced

1 small courgette, finely diced

20 green or black olives, halved

3 tsp capers

500gr warm, cooked rice

1/2 cup olive oil

2 tbsp red wine vinegar

1 tsp oregano

1/2 tsp piment d'espelette (can be substituted with cayenne pepper)

1 clove of garlic, minced

S&P

Instructions:

Combine olive oil, vinegar, oregano, piment d'espelette, garlic, S&P. Wisk well to create your vinaigrette.

Fry the courgette with a drizzle of olive oil until cooked & slightly crispy.

Cook your rice.

Place your tomatoes, courgette, olives & capers in a large bowl. Add your warm rice & vinaigrette & toss well. Serve immediately.