Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: In a large bowl, drizzle the day-old cooked rice with 2 tablespoons of olive oil. Use your hands or a fork to gently toss and separate the grains, ensuring each grain is lightly coated. Season generously with 1/2 tsp salt and 1/4 tsp black pepper.
Step 3: Spread the seasoned rice in a single, even layer on the prepared baking sheet. Do not overcrowd the pan; use two baking sheets if necessary.
Step 4: Bake for 20-30 minutes, or until the rice is golden brown and delightfully crispy. Halfway through baking, give the rice a gentle stir with a spatula to promote even browning.
Step 5: While the rice bakes, prepare your fresh ingredients. Finely chop the fresh parsley, mint, and dill. Dice the cucumber and red onion into small, uniform pieces. Halve the cherry tomatoes.
Step 6: In a small bowl, whisk together the ingredients for the lemon dressing: the juice of one lemon, 3 tablespoons of extra virgin olive oil, Dijon mustard, red pepper flakes (if using), and a pinch of salt and black pepper. Taste and adjust seasonings as needed.
Step 7: Once the crispy baked rice is ready, remove it from the oven and let it cool slightly on the baking sheet for about 5-10 minutes.
Step 8: In a large mixing bowl, combine the slightly cooled crispy baked rice, chopped herbs, diced cucumber, red onion, and cherry tomatoes. Gently pour the lemon dressing over the salad ingredients.
Step 9: Toss everything together until all ingredients are well combined and coated with the dressing. Taste again and adjust seasoning if necessary. Serve immediately for the best crispness.