I was craving a salad last night. The contents of this salad, I was undecided about, but I wanted some grains and cheese (of course…girl can’t live without it). This salad has a summertime fresh taste. It’s light, loaded with great texture from the roasted peppers and cucumbers. The herbs are fragrant and balance the softer tasting arugula. The saffron rice adds a unique kick and the feta a necessary richness. Another soft cheese would work just as well.
Ingredients
1 1/2 cups saffron rice, homemade or store-bought
1 red pepper, roasted and diced
1 cucumber, diced
4 ounces feta, diced
1/4 cup basil leaves, chopped
1/4 cup parsley, chopped
2 tablespoons white wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic cloves, minced
1 teaspoon red chili flakes
5 tablespoons EVOO
Salt and pepper, to tast
4 cups arugula
Cook the rice according to directions. Fluff with finished and set aside.
Roast the red pepper, either over an open flame or under the broiler, until blackened. Place pepper in a paper bag and let sit for 15 minutes. Peel and dice.
In a large bowl, combine the rice, diced roasted pepper, diced cucumber, feta, arugula, basil and parsley.
Mix the white wine vinegar, balsamic vinegar, Dijon, garlic, chili flakes and olives oil. Add salt and pepper as you please. Dress the salad, toss, and serve.