Marinated Tomato-Rice Salad

Method

• Prepare a tomato rose for the garnish
• Starting at the bottom of one of the tomatoes cut the skin of the tomato with a vegetable peeler in one long continuous strip about 1/4 inch wide
• Starting at the with the end you first removeed roll the strip skinside out into a rose shape
• Cover with damp paper toweling and refrigerate until needed
• Cut 5 of the remaining plus the peeled tomato into 1/4" cubes
• Place in a medium-size bowl
• Add vinegar basil and sugar; stir to mix well
• Cover; marinate in the refrierator for 1 hour
• Cook the rice following label directions
• Drain; cool to room temperature
• Combine the rice cucumber and parsly in a large bowl
• Stir in the olive oil
• Add green onion marinated tomatoes salt and pepper; stir to mix well
• Pack 3 cups of the rice mixture into a 3 1/2 quart bowl
• Cut the remaining tomato into 3/4" cubes
• Arrange the cubes skin side out in a ring around the outside of the bowl
• Add remaining rice mixture to the bowl pack well
• Cover; refrigerate for 1 hour
• To serve gently run a thin spatula arond the inside of the bowl
• Invert the salad onto a large serving plate
• Garnish the top with the tomato rose
• : The Best of Family Circle Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master