Description
This Italian Rice Salad is a refreshing and flavorful dish perfect for a quick lunch or a light dinner. Combining cold cooked rice with fresh vegetables, olives, and a zesty homemade dressing, it brings vibrant Mediterranean flavors with minimal effort. It’s ideal for warm days or as a make-ahead side dish that tastes even better after the ingredients meld together.
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 used)
- 200 g baby plum tomatoes, cut into quarters
- 1 red onion, diced
- 100 g black olives, halved
- 100 g cucumber, diced
- 200 g cooked and cooled sweetcorn
- 20 g fresh basil, sliced
- Salt and black pepper to taste
Instructions
- Make the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice, finely chopped garlic, dijon mustard, olive oil, dried oregano, and a pinch of salt and black pepper. Set aside to allow the flavors to combine and develop.
- Prepare the salad ingredients: In a large bowl, combine the cold cooked rice, quartered baby plum tomatoes, diced red onion, halved black olives, diced cucumber, cooked and cooled sweetcorn, and sliced fresh basil.
- Toss the salad: Pour the prepared dressing over the combined salad ingredients. Toss gently but thoroughly to ensure all the ingredients are well-coated with the dressing.
- Serve: Spoon the salad onto a serving platter or into individual bowls. Adjust seasoning by adding additional salt and black pepper if desired.
Notes
- For best results, cook the rice ahead of time and allow it to cool completely before assembling the salad.
- This salad is best served chilled or at room temperature and tastes great if left to marinate for at least 30 minutes.
- You can substitute baby plum tomatoes with cherry tomatoes if preferred.
- Feel free to add some crumbled feta cheese for an extra layer of flavor (optional).
- Leftovers can be stored covered in the refrigerator for up to 2 days.
