Rice salad with bacon, eggs and tomatoes

Ingredients for 4 servings:

• 200 g rice (long grain or basmati rice)
• 200 g bacon
• 4 eggs
• 4 tomatoes
• 1 bunch of parsley
• 1 cup sunflower oil or similar
• 3 tbsp vinegar
• garlic powder
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Summer salad, ideal for barbecues

Cook the rice according to the package instructions and let cool. Hard-boil the eggs and let cool. Then cut into small cubes. Dice the bacon finely. Make a cross-shaped score in the tomatoes at the stem and briefly place them in boiling water. As soon as the skin tears slightly, remove the tomatoes and let cool slightly. Peel back the skin with a knife, quarter the tomatoes, remove the cores and cut the tomato quarters into small cubes. Chop the parsley. Make a marinade from the oil, vinegar, garlic powder, salt and pepper. Mix everything together. Cover and let sit in the refrigerator for about 2 hours. Tip: You can easily make this a day in advance; the salad tastes even better then because the marinade has really soaked in the marinade.