Description
A refreshing Italian-style cold rice salad made with tender long-grain rice, crisp vegetables like cucumber and bell pepper, creamy mozzarella, briny olives, and a tangy herb vinaigrette. This vibrant dish is perfect for picnics, lunchboxes, or light warm-weather dinners and can be easily customized with added proteins.
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: Prepare the long-grain rice according to package directions, typically by boiling it until tender, then drain and allow it to cool completely to room temperature or chill.
- 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, drained capers if using, and chopped fresh parsley. Gently stir to combine all the ingredients evenly.
- Prepare the Dressing: In a separate small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, and a pinch of salt and black pepper until fully emulsified and aromatic.
- Toss Salad with Dressing: Pour the dressing over the rice and vegetable mixture. Gently toss everything together until the salad is well coated with the vinaigrette and the flavors are evenly distributed.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as a refreshing and flavorful dish.
Notes
- Substitute brown rice for a nuttier flavor and added fiber.
- Include canned tuna, grilled chicken, or cooked chickpeas to boost protein content.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
