- 796 ml can of chopped tomatoes
- 250ml (1 cup) boiled rice
- 2 pinches of crushed chili pepper (optional)
- 1⁄2 red or yellow bell pepper, diced
- 1⁄2 green bell pepper, diced
- 4 tbsp. Red onion cut into cubes
- About 20 pitted kalamata olives, minced
- 150 grams of crumbled feta cheese
- 1 can (540 ml) chickpeas, rinsed and drained
- 225ml (2/3 cup) light olive oil
- 15ml (1 tablespoon) salted herbs
- 2 cloves of freshly squeezed garlic
- 75ml (1/3 cup) coarsely chopped parsley
- 30ml (2 tablespoons) finely chopped fresh mint
- 45 mL (3 tablespoons) roughly chopped fresh basil
- Ground pepper to taste
- 15ml (1 tablespoon) dried thyme
- Juice and zest of a peeled or organic lemon
- Fifteen flat parsley leaves
- A dozen small basil leaves
- A few fresh mint leaves
- A few slices or wedges of lemon
Using a hand mixer, turn all of the vinegar ingredients into a beautiful, fragrant green emulsion. For reservations.
The second step
Drain the chopped tomatoes. Reserve the cubes in a large bowl and stir the juice into a medium saucepan. Add the rice and about a quarter of the vinaigrette to the skillet. Mix with a fork.
Add the remainder of the chopped tomato sauce, stir gently and set aside at room temperature.
Bring the rice to a boil, reduce heat, cover, and simmer 13 to 14 minutes. Leave it covered for 5 minutes.
Mix with a fork to separate the grains of rice and leave to cool completely.
Add the rice to a salad bowl containing the diced tomato preserves, vinegar, olives, feta cheese, onion, bell pepper, and chickpeas. Mix gently.
Add salt and pepper to taste. Garnish with herbs and lemon leaves.
Serve it warm or cold as a salad or as a side dish.
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