A Refreshing Summer Salad with Black Rice, Cherries, Kale and Mint

This summer salad is a feast for the eyes and the palate. It features black rice, also known as forbidden rice, which has a nutty flavor and a deep purple hue. Black rice is rich in antioxidants, protein and fiber, making it a healthy and satisfying grain. The salad also has fresh cherries, which add a burst of sweetness and color. Cherries are seasonal treats that have anti-inflammatory and anti-aging benefits. They pair well with the crunchy kale, which is massaged with olive oil and salt to make it tender and flavorful. Kale is a superfood that provides vitamins, minerals and phytochemicals. The salad is topped with halloumi cheese, a salty and squeaky cheese that can be grilled or fried. Halloumi adds a nice contrast of texture and taste to the salad. You can also use mini mozzarella balls instead if you prefer. The salad is finished with fresh parsley and mint, which give it a bright and refreshing touch. Parsley and mint are both herbs that have digestive and detoxifying properties.

This salad is easy to make and can be prepared ahead of time. It’s perfect for potlucks, picnics or gatherings. It’s also vegan-friendly if you omit the cheese or use a plant-based alternative. You can enjoy it as a main course or as a side dish. It’s delicious on its own or with some crusty bread or pita chips.

Ingredients

• 1 cup dry black rice
• 2-3 cups fresh cherries, pitted and halved
• 2 cups kale, chopped
• 1/4 cup red onion, finely diced
• 1 cup halloumi cheese, diced (optional) or mini mozzarella balls
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon salt, more to taste and especially if not using halloumi cheese

Instructions

1. Cook the black rice according to the package directions. Fluff with a fork and let it cool slightly.
2. In a large bowl, massage the kale with 1 tablespoon of olive oil and a pinch of salt until it wilts and softens.
3. In a small skillet over medium-high heat, cook the halloumi cheese for about 10 minutes, turning occasionally, until golden and crisp on all sides. Drain on paper towels and let it cool slightly.
4. In a small jar or bowl, whisk together the remaining olive oil, vinegar, salt and pepper to make the dressing.
5. Add the black rice, cherries, onion, parsley and mint to the kale and toss well to combine.
6. Drizzle the dressing over the salad and toss again to coat.
7. Sprinkle the halloumi cheese on top of the salad or serve on the side.
8. Enjoy at room temperature or chilled.