Cook the rice in boiling salted water for 8–10 minutes or until tender. Drain well and place in a bowl. To the hot rice, add about 3 tablespoons of the oil and vinegar dressing. Toss to glaze all the grains of rice and set aside until cold.
Scald the tomatoes and peel away the skins. Cut the tomatoes in quarters. Wash and finely shred the celery. Deseed and finely shred the green pepper. Add to the salad with the stoned black olives and the remainder of the dressing. Toss to mix.
Serve with cold chicken, beef or ham. This is particularly good with cold chicken in lemon sauce.