Description
A refreshing and vibrant Italian Rice Salad combining cold cooked rice with fresh vegetables, olives, and a tangy homemade dressing. Perfect as a light lunch or a side dish, this salad bursts with Mediterranean flavors and is quick to prepare.
Ingredients
Scale
Dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 2 tsp dried oregano
- Pinch of salt and black pepper
Salad
- 250 g cooked rice, cold (microwave rice pack recommended)
- 200 g baby plum tomatoes, cut into quarters
- 1 red onion, diced
- 100 g black olives, halved
- 100 g cucumber, diced
- 200 g sweetcorn, cooked and cooled
- 20 g fresh basil, sliced
- Salt and black pepper to taste
Instructions
- Make the dressing: In a small bowl, combine red wine vinegar, lemon juice, finely chopped garlic, dijon mustard, olive oil, dried oregano, salt, and black pepper. Whisk thoroughly until emulsified and set aside to allow the flavors to meld.
- Prepare the salad: In a large bowl, mix the cold cooked rice with quartered baby plum tomatoes, diced red onion, halved black olives, diced cucumber, cooked sweetcorn, and sliced fresh basil for a colorful combination.
- Toss and season: Pour the prepared dressing over the combined salad ingredients. Toss everything gently and thoroughly to coat all components evenly with the dressing.
- Serve: Spoon the salad onto a serving platter or divide into individual bowls. Adjust seasoning with additional salt and black pepper to taste before serving.
Notes
- For best results, ensure the rice is completely cooled before mixing to prevent sogginess.
- This salad can be prepared in advance and refrigerated, allowing the flavors to deepen.
- Feel free to add grilled chicken or mozzarella for added protein.
- Use fresh herbs like basil for maximum flavor impact.
- This dish is ideal for warm weather as a light, refreshing meal or side.
