John Myers
Rice Salad with Feta, Bell Pepper and Tomatoes
The perfect rice salad with feta, bell pepper and tomatoes recipe with a picture and simple step-by-step instructions.
for the dressing:
- Vegetable broth
- 1 bunch Spring onions
- 150 g Roasted peppers from the jar
- 85 g Dried tomatoes in oil
- 200 g Feta
- 100 g Cherry tomatoes
- 0,5 pack Tk Italian herbs
- 3 tbsp Dried tomato oil or olive oil
- 2 tbsp Bianco balsamic vinegar
- Salt pepper
- Cook the rice in vegetable broth or salted water according to the instructions on the packet, then let it cool down completely.
- Prepare the remaining ingredients: cut the spring onion into fine rings, drain the bell pepper and sun-dried tomatoes and dice finely. Dice the feta, cut the cherry tomatoes in half. For the dressing, mix all the ingredients together.
- Mix the cooled rice with all the ingredients in a bowl. Let it steep for about 30 minutes, then serve.
- If you want, you can add additional spices to the salad if you like. You can also z. B. fold in a bunch of rocket.
Facebook Comments