Description
Rice has been a staple crop for thousands of years, primarily in Asia, but the concept of serving it cold as a salad has roots that spread across the Mediterranean and Middle East. In countries like Italy, a dish called Insalata di Riso is a classic summertime staple. Italian families often prepare large batches of rice salad to take to the beach, mixing the grains with pickled vegetables, tuna, and olives.
Ingredients
Scale
For the salad:
- 2 cups cooked rice (cooled, preferably day-old)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup corn (boiled or canned)
- ½ cup bell pepper, diced (any color)
- ¼ cup red onion, finely chopped
- ¼ cup olives, sliced (optional)
- ¼ cup fresh parsley or coriander, chopped
For the dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice (or vinegar)
- 1 tsp honey or mustard (optional)
- 1 clove garlic, minced
- Salt and black pepper to
Instructions
1. Prepare rice
- Use fully cooled cooked rice for best texture.
- Fluff it with a fork to separate grains.
2. Mix vegetables
- In a large bowl, combine cucumber, tomatoes, corn, bell pepper, onion, olives, and herbs.
3. Make dressing
- Whisk olive oil, lemon juice, garlic, salt, pepper, and honey/mustard.
4. Assemble salad
- Add rice to vegetables.
- Pour dressing over and toss gently until evenly coated.
5. Chill & serve
- Refrigerate for at least 20–30 minutes before serving for best flavor.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
Keywords: Chilled rice salad dish and vegetable rice medley and summer grain salad and healthy leftover rice salad and cold basmati rice bowl