Basmati Rice with Summer Vegetable Salad

Ingredients

• 1 small shallot, chopped
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons red wine vinegar
• 2 teaspoons fresh thyme leaves
• Kosher salt, freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 2 cups cooked basmati rice, cooled
• 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
• 3/4 cup torn mixed leafy greens, sprouts, and herbs
• 1/3 cup chopped red, yellow, or white onion or scallions
• 2 tablespoons toasted pine nuts (optional)

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