The tangy flavors of this salad make a nice change of pace.
|1 c||olive oil|
|1 T||Dijon mustard|
|4 c||brown rice (cooked)|
|1||onion (Bermuda, large, finely diced )|
|1 c||black olives (canned, sliced)|
|1 c||almonds (slivered, toasted)|
|1⁄2 c||capers (drained)|
|1 c||red wine vinegar (or to taste)|
|3 clv||garlic (minced)|
|1||tomato (large, diced)|
Cool the cooked rice and add tomato, onion, olives, almonds, and capers. In a separate bowl, whisk together olive oil, vinegar, garlic, and mustard until it emulsifies. Add dressing to rice mixture and stir well.
Add some crumbled feta cheese or diced fresh mozzarella to turn this salad into a main course.