This is my somewhat loose interpretation of an Ina Garten recipe. I used tomatoes from my own garden and just used as many as were currently ripe, and I used less of a different type of vinegar. Regardless, the salad was really good! My husband loved it and ate most of it. Definitely a repeat around here!
Brown Rice, Tomato, & Basil Salad
1 C brown rice, cooked and lightly salted and then partly cooled
tomatoes, chopped into large chunks, however many you want (I used 2 large ones)
about 1/2 C roughly chopped basil
3 Tbsp seasoned rice vinegar (you can use less or more, according to your tastes)
1 Tbsp olive oil
salt and pepper to taste
In a medium bowl, stir together all the ingredients. Serve slightly warm, room temperature, or cold.