4-tomato rice salad

To prepare 4-tomato rice salad, start by thoroughly washing all the tomatoes. Cut the red date tomatoes in half 1, do the same for the yellow ones 2 and the cherry tomatoes 3.

Destalk and cut the camone tomato in half. Place the tomato on a cutting board with the skin facing up, and cut it into 0.6 inch slices 4. Cut each slice into 3 triangles that are equal in size 5. Now peel the onion 6.

Thinly slice it 7 and start cooking. Heat a large pan, add a drizzle of oil and the onion 8. Cook on a medium-low flame for a few minutes, add around 0.7 oz of water. When nicely stewed, add the 4 types of tomatoes 9. 

Add salt to taste 10 and sauté the tomatoes for around 5 minutes. Place them in a container and leave them to one side 11. Cook the rice in boiling salted water 1 for the time indicated on the packet.

Once cooked drain it 13 and cool it under cold running water 14. Thoroughly drain the rice and place it in a bowl 15.

Add a drizzle of oil 16, stir 17 and leave to cool. Place the rice in a large bowl, add the 4 types of tomatoes which will have cooled to lukewarm by now 18, and stir some more.

Break the robiola cheese by hand 19 and place it in a bowl 19. Place the rice on the plates 21. 

Add the pieces of robiola cheese, oregano and hand-torn basil leaves 22. Finish with a sprinkling of grated lime peel 23, a drizzle of oil, and serve your 4-tomato rice salad 24.