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Tomato Salad with Rice

This wild rice balsamic salad is going to knock your socks off. Made with fresh ingredients, and a good olive oil your taste buds will be singing your praises well into next week.

weight watchers vegan recipes

You are going to love this dish with its exquisite flavors and textures. I love a salad that gives you everything. Vitamins nutrients and most of all delicious flavor. I need it to taste good so I eat more of it. This salad checks all of the boxes.

How do I make a Balsamic Vinegrette?

It is easy to make a balsamic vinaigrette, you simply mix balsamic vinegar and olive oil. Make sure you get the measurements right and always, always use good olive oil. This is how you get the best-tasting mixture.

We use fresh from our garden cherry tomatoes and arugula. The fresher your veggies the crisper and better-tasting your salad will be. I promise there is nothing like going to your garden and picking fresh tomatoes to throw into today's salad.

Want to mix it up a bit? Just add a few of these mix ins for a delightful treat.

  • Sunflower seeds
  • Chia seeds
  • Walnuts
  • Use brown or wild rice instead of white for a nutty flavor and *fewer points 🙂
  • Spinach leaves
  • red onions (I love adding these they add a robust flavor to any salad)

What goes with tomato salad?

This amazing salad can be served as a side dish with our Braised Chicken with Mushrooms or if you are tired of chicken it also pairs well with our Instant Pot Beef Stew. I made this salad as a light lunch for my wife and me and topped it with skillet seared chicken breast strips and it was a complete meal.

BLUE PLAN: 8 Points

GREEN PLAN: 8 Points


If you opt to use wild rice it will lower the points to 7 per serving
Divide it into 4 servings and you lower the points to 4 per serving

More recipe ideas

Vegan inspired dishes
Easy Tomato Stew
Wild Rice and Mushroom Soup
ApplePie Pinwheels

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Tomato Salad with Rice

  • Author: Kevin Smiley
  • Total Time: 15 minutes
  • Yield: 2 servings 1x



1 cup rice
3/4c roasted peppers, drained, chopped
¼ cup roasted almonds, chopped
1 cup cherry tomatoes, halved
2 oz. arugula
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
½ tsp. chili flakes


Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.
Add in the peppers, almonds, tomatoes, and arugula. Drizzle with vinegar and oil, add chili flakes—season to taste with salt and pepper and mix until well combined, before serving.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Lunch/Dinner
  • Cuisine: American

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    1. Have you tried printing it? I know that those icons are there, but when I scrolled down, they stay in place, so I was still able to maneuver around them. If you actually print it, I don’t think they will be there. You can also try to go to print, but save as a PDF and they shouldn’t be there either. If that doesn’t work, please let us know 🙂

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