Cook the rice: In a large saucepan, combine the rice, water, and 1/2 teaspoon of the salt. Bring to a boil over high heat, then reduce to a high simmer, partially cover, and cook for 35 to 45 minutes, or until the rice is tender. Drain well.
Chop the vegetables: Cut cherry tomatoes in half, chop bell pepper into small, bite size pieces, loosely chop cilantro.
Make the dressing: Whisk together the lime zest, ginger juice, oil, and the remaining 1/4 teaspoon salt in a medium to large serving bowl.
Make the salad: Add the warm rice to the dressing in the bowl and toss to combine. Let the rice cool for about 10 minutes.
Add the tomatoes, bell pepper, and cilantro to the rice. Toss again. Serve at room temperature or chilled.
Not a cilantro lover? Use any favorite fresh herbs in season.