Mixed rice and tomato salad with basil dressing

Discover mixed rice - a vibrant combination of red rice, black rice and white rice. In this salad recipe, it's paired with ripe tomatoes and basil dressing to create a delicious vegetarian dish. Created by Emma Galloway for Taste magazine

By Emma Galloway
  • 30 mins preparation
  • Serves 4
  • Print
For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


  • 1 cup mixed rice, cooked according to instructions on the packet, cooled
  • 250 gram cherry tomatoes, halved
  • 1 celery heart (4-5 tender inner stalks with leaves), finely sliced
  • 1 tablespoon capers, drained and finely chopped
  • 3 - 5 heirloom tomatoes, roughly chopped, to serve (optional)
Basil dressing
  • 1 cup packed basil leaves
  • 1 clove garlic
  • 1 teaspoon Dijon mustard*
  • 1 teaspoon apple cider vinegar
  • 3 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • fine sea salt


  • 1
    Combine cooled rice, cherry tomatoes, sliced celery and capers in a bowl.
  • 2
    To make the basil dressing, place basil, garlic, mustard, vinegar and lemon juice in a blender or small food processor and blend until finely chopped.
  • 3
    Add oil and continue to blend until bright green. Season with sea salt and ground black pepper.
  • 4
    Stir enough dressing through salad to nicely coat and serve with extra chunks of heirloom tomato if desired.


  • Check label if eating gluten-free. - Emma used Macro natural tri-colour rice, which is a mixture of red rice, black rice and white rice. Alternatively, you could use just red rice, or brown rice for something a little different.

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