Egg and Rice Salad

Instructions

1. 1

   Begin by boiling the eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat and let them simmer for about 9-12 minutes.

2. 2

   While the eggs are boiling, prepare the other ingredients. Dice the cucumber and halve the cherry tomatoes.

3. 3

   Once the eggs are done, remove them from the pot and place them in a bowl of cold water to cool. Once cooled, peel and slice them.

4. 4

   In a large bowl, combine the cooked rice, diced cucumber, and cherry tomatoes.

5. 5

   Add the sliced eggs to the rice mixture.

6. 6

   In a small bowl, whisk together the olive oil and lemon juice to make the dressing.

7. 7

   Pour the dressing over the rice salad and gently toss to combine all ingredients.

8. 8

   Serve the salad chilled or at room temperature.