Rice, like pasta, is a good base for many different summer side dishes — and great for a gluten-allergic guest. I usually begin with the rice and the oil and toss in whatever sounds or looks good at the moment; this recipe (appropriated from my friend Michelle) is just one of the variations I like.

Because both the sesame oil and the almonds can be allergens, when I bring this salad to a party I put a little card listing the ingredients next to it on the buffet table.

Steps

1. Cook the rice, then chill it in the refrigerator.
2. When the rice is cool, toss it with the almonds, eggplant or pepper, cherry tomatoes, and basil leaves.
3. Whisk together the dressing ingredients and, just before serving, pour the dressing over the salad and toss to combine.