Description
A refreshing Italian-style cold rice salad featuring tender long-grain rice mixed with crisp vegetables, creamy mozzarella pearls, flavorful olives, and a tangy herb vinaigrette. This salad is perfect for picnics, light lunches, or warm-weather dinners, offering a vibrant and healthy meal option.
Ingredients
Salad
- 2 cups cooked long-grain rice, cooled
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ cup mozzarella pearls
- ½ cup black or Kalamata olives, sliced
- ¼ cup sweet corn
- 2 tbsp capers, drained (optional)
- ¼ cup fresh parsley, chopped
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook the Rice: Cook the rice according to package directions, ensuring it is tender and fully cooked. Spread the cooked rice out on a tray or large plate to cool completely to room temperature before assembling the salad.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled rice, halved cherry tomatoes, diced cucumber, diced red bell pepper, mozzarella pearls, sliced olives, sweet corn, optional capers, and chopped fresh parsley. Gently toss to blend the ingredients evenly.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until the vinaigrette is fully emulsified and flavorful.
- Dress the Salad: Pour the prepared dressing over the rice and vegetable mixture. Toss gently but thoroughly to ensure every bite is coated with the tangy vinaigrette.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold as a refreshing side dish or light main course.
Notes
- Brown rice can be substituted for white rice to add nuttier flavor and extra fiber.
- Add tuna, grilled chicken, or chickpeas to increase protein content and make it more filling.
- Store the salad covered in the refrigerator; it stays fresh for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
