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Basmati Rice and Summer Vegetable Salad

Basmati Rice and Summer Vegetable Salad Recipe

  • 1 small shallot, chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/3 cup extra-virgin olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
  • 3/4 cup torn mixed leafy greens, sprouts, and herbs
  • 1/3 cup chopped red, yellow, or white onion or scallions
  • 2 tablespoons toasted pine nuts (optional)
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