SALAD:

3 c. cooked rice
6 tomatoes, peeled, seeded & diced
2 zucchini, unpeeled & cubed
1/2 c. scallions, cut in 1/4" slices
2 tbsp. pine nuts or slivered almonds

DRESSING:

2 anchovy fillets
1/2 tsp. chopped fresh oregano or 1/4 tsp. dried
1/2 tsp. fresh thyme, or 1/4 tsp. dried
4 tbsp. fresh parsley, chopped
3 tbsp. fresh basil, chopped
3 tbsp. fresh basil, chopped
1/4 c. red wine vinegar
3/4 c. olive oil
Salt & fresh ground pepper to taste
1/4 c. freshly grated Parmesan cheese

In a large bowl, mix the rice, tomatoes, zucchini, scallions, and nuts. DRESSING: Place the anchovy fillets and herbs in a blender, add the vinegar, oil, salt and pepper and process until the dressing is emulsified. Add to the rice and vegetables and toss well. Sprinkle with the cheese and serve. Serves 6.