Food Whore: Red Rice Salad with Cherry Tomatoes, Corn and Cukes

If your household is anything like ours is right now, you're either about to be -or already are- maxed out with certain summer fruits and veggies, looking for ways to use up those squash and tomatoes. (Always the main culprits. Bastards.)

Allow me to help you out a bit. Or, more accurately, allow Franny's to help you out. Then get back in e garden, because there's more You Know What out there. Waiting. Growing larger.

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• 1 cup Piedmont red rice
• Kosher salt
• 2 1/2 tablespoons red wine vinegar; or more to taste
• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 3/4 cup mixed, halved red and gold cherry tomatoes (about 16)
• 1/2 cup corn kernels (about 1 ear)
• 4 ounces caciocavallo, diced (about 1/2 cup) -can substitute Mozza/asiago/fontina/provolone
• 1/4 cup diced cucumber
• 1/4 cup diced radishes
• 1/4 cup thinly sliced scallions
• 8 basil leaves, torn
• 4 teaspoons chopped flat-leaf parsey
• Freshly cracked black pepper

Bring a large pot of unsalted water to a boil. Add the rice and boil until the grains begin to split, 15 to 18 minutes. Salt the water heavily and cook until the grains are tender, 5 to 10 minutes longer. Drain the rice very well and spread it out on a large rimmed baking sheet. Drizzle with the vinegar and 2 1/2 tablespoons of the olive oil. Let cool.

Transfer the rice to a large bowl. Toss with the tomatoes, corn, cheese, cucumber, radishes, scallions, herbs, and the remaining 2 1/2 tablespoons oil. Season with salt, pepper, and more vinegar if the salad needs a lift. Drizzle with salad with oil and serve.

Recipe from FRANNY'S by by Andrew Feinberg and Francine Stephens.