Ingredients
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1 ½ cups white rice
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2 cups mixed cherry tomatoes
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½ cucumber
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1 cup parsley
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½ cup sundried tomatoes
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1 (8 oz) pkg feta
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1 (2.25 oz) can black sliced ripe olives
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1 bunch watercress
Steps
1
Cook the rice according to package directions. While rice is cooking, halve the tomatoes and set aside. Halve the cucumber lengthwise and use a spoon to scoop out the seeds. Dice the cucumber into ½-inch cubes. Chop the parsley.
2
Finely chop the sun-dried tomatoes. Cut the feta into ½-inch cubes. Drain the olives. Allow rice to cool for 5 min. before stirring in tomatoes, olives, cucumber, parsley, feta and sun-dried tomatoes. Add salt and pepper to taste.
3
Arrange the watercress on a large, flat plate. Carefully spoon the rice salad over the watercress and serve immediately.
