Summary

Ingredients

• 200 g lon rain rice
• 75 g tomato (s), dried in oil
• 75 g olives, black
• 1 stalk basil
• 4 tablespoon balsamic vinegar, white
• 250 g cherry tomato (s)
• 150 g rocket
• 125 g mini mozzarella
• 4 tablespoon olive oil
• 1 pinch (s) sugar
• Salt and pepper, black

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Instructions

1. Cook the long grain rice according to the instructions on the package and let it cool. Cut the dried tomatoes in oil into bite-sized pieces. Halve the cherry tomatoes and black olives. Wash and clean the rocket.
2. Mix all ingredients in a bowl or serve in portions on plates (glass plates are best, because the eyes eat too).
3. Mix the vinegar, oil, sugar, salt, black pepper and the chopped basil leaves into a dressing, drizzle over the salad and serve immediately.