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Mediterranean Rice Salad

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Ingredients
  

  • 1 cup cherry tomatoes, quartered
  • 1 red sweet bell pepper seeded and diced
  • 4 spring onions, diced
  • 3 ribs celery, diced
  • 1 cup assorted olives, diced
  • 1/4 cup sun dried tomatoes in oil, drained and diced
  • 1/2 cup pine nuts
  • 1 bunch parsley, de-stemmed* and minced
  • 1tablespoon minced basil leaves
  • 4 cups cooked basmati rice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • sea salt and fresh ground pepper to taste

Instructions
 

  • Mix all ingredients together, toss well, let sit 2-3 hours for flavors to develop.
    Delicious!

Notes

*When I de-stem herbs like parsley or cilantro I've learned a little trick that makes it very easy:
  1. Leave the herbs bound together, wash well to clean and shake dry
  2. Holding the stems use a chef's knife and chop at the leaves in a short brisk fashion moving down the stems
  3. Rotate the stems and repeat on another side until all sides have been shaved
  4. Remove band holding the stems together
  5. Throw the stems in your compost bin
  6. Pile chopped leaves together and mince
It probably took longer to write that than it takes to do it.  Once you do this you'll wonder why you ever de-stemmed leafy herbs any other way.