This black rice salad with tomatoes and basil is a vibrant, flavorful dish that works as a starter, side, or main. The beautiful colors, fresh flavors, and varying textures make it a guaranteed crowd-pleaser every time!

Close up of a tomato in a bowl of black rice salad.

Juicy cherry tomatoes, fresh basil, zingy red onion, creamy mozzarella cheese and crunchy pine nuts jazz up the black rice, for a lighter rice-based dish that is simply delicious.

This black rice salad is an easy recipe to make, and it also keeps well (always a plus if you like leftovers as much as we do!). Speaking of leftovers, this is the perfect way to use already-cooked black rice. And it makes salad prep a snap!

gluten-free
vegetarian
dairy-optional (easy to make vegan)
ready in 10 minutes!
STUNNING, with the vibrant colors contrasting against the black rice for a beautiful presentation!

If you like this salad, try our authentic tabbouleh salad, our strawberry spinach salad or our Greek salad.

Two bowls of black rice salad with forks on the side.

How to make black rice salad

Have you ever made black rice salad? Our version is full of refreshing veggies and topped with a light Dijon-cider vinaigrette.

To make this black rice salad with tomatoes and basil, you will need:

cooked black rice
cherry tomatoes, halved
fresh basil leaves, sliced or chopped
red onion, finely sliced
fresh mozzarella cheese
toasted pine nuts
olive oil
cider vinegar
Dijon mustard
sugar
salt and pepper

Ingredients needed for black rice salad with tomatoes and basil

preparing the black rice salad

Making the black rice salad is a breeze! Here are the steps:

Combine salad ingredients: Place the black rice, tomatoes, basil, onion, and pine nuts in a large salad bowl and toss to combine.
Make the vinaigrette: Place all of the vinaigrette ingredients in a jar. Seal the jar and shake it, to mix all of the ingredients together. Drizzle all or part of the vinaigrette over the salad and toss.
Serve: Just before serving, sprinkle the bits of fresh mozzarella onto the entire black rice salad (or on individual servings of the salad).

We save the cheese for last because if the salad sits for a while, the black rice pigment will turn the cheese purple.

A bowl of black rice salad with tomatoes and basil.

If you don’t have pre-cooked black rice, you can easily prep some in advance. One cup of uncooked black rice will make 2-1/4 cups of cooked rice, which is the exact amount that this black rice salad calls for. 🙂

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

Can’t get enough black rice? These Black Rice Sushi Rolls are so tasty and beautiful! Packed with fresh ahi, crisp radish and carrots and pickled ginger, pile on the wasabi and enjoy!
Sweet Potato Kale Salad with Black Rice is a combination of fall flavors! Cumin and cinnamon pair naturally with sweet potatoes, and you can turn this salad into a full meal by adding your protein of choice!
This Spicy Blackened Tilapia is a dream! Cajun spices caramelize on the outside to make a delicious, blackened, crispy crust. Best of all, this is an easy weeknight dinner that’s good for you, too.

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Black Rice Salad with Tomatoes and Basil

This wholesome black rice salad is loaded with cherry tomatoes, fresh basil, red onions, mozzarella cheese, and pine nuts. The combination of colors, flavors, and textures makes this salad a delight.

4.60 from 5 votes

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Prep Time: 10

Total Time: 10

Servings: to 6 servings

Calories: 200kcal

Author: Dahn Boquist

Ingredients

Black Rice Salad

2-1/4 cups cooked black rice
1-1/2 cups cherry tomatoes halved
1 cup fresh basil leaves sliced or chopped
1/2 red onion finely sliced
1/4 cup pine nuts toasted

Dijon-Cider Vinaigrette

1/4 tablespoons olive oil
1/3 cup cider vinegar
1-1/2 teaspoons dijon mustard
1 teaspoon sugar
salt and pepper to taste

Instructions

Place the black rice, tomatoes, basil, onion, and pine nuts in a large bowl and toss.
Combine the vinaigrette ingredients in a jar. Seal the jar and shake to blend the ingredients well.
Drizzle all or part of the vinaigrette over the salad and toss.

Notes

1 cup of uncooked black rice will make 2-1/4 cups of cooked rice.
If the salad sits for a while then the pigments from the black rice will make the cheese turn a purple color. If you want the cheese to remain bright white then toss the cheese in just prior to serving.