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  • 300 ml (½ pint) water
  • 120 g (4 oz) long-grain rice
  • 4 tomatoes
  • 1 white onion
  • 1 garlic clove
  • 200 g (7 oz) feta cheese
  • 20 kalamata olives
  • 1 tablespoon capers in vinegar
  • 4 tablespoons finely chopped parsley
  • a few basil leaves
  • salt
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • pinch of fresh thyme
  • salt and pepper

Bring the water to boiling point in a large saucepan. Add salt then pour in the rice and stir. Cover and lower the heat. Cook gently for around 15 minutes. The rice should be cooked but still retain some bite. Pour it into a sieve and stop the cooking by rinsing under cold running water, drain thoroughly and leave to cool.

Wash and dry the tomatoes. Chop into large dice. Peel and chop the onion and garlic. Cut the feta into small cubes. Slice the olives into small strips. Drain the capers.

Place the rice in a salad bowl. Top with the tomato, onion, garlic, diced feta, olives, capers and chopped parsley.

Make the vinaigrette: mix the vinegar with a pinch of salt then add the olive oil drop by drop, whisking all the time. Add a pinch of thyme and drizzle over the salad. Grind a little pepper over it.

Rinse and dry the basil leaves, then shred finely. Arrange over the salad just before serving.

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