Mediterranean rice Salad
Mediterranean rice salad
Rated 5 stars by 1 users
Category
healthy salad, mediterranean salad, italian salad, rice salad,
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Calories
660
The Mediterranean rice salad is the exclusive summer dish: fresh, light, flavorful, and colorful condiments to customize according to your taste.
In this recipe, we will have fun creating a fresh and healthy version using fresh ingredients in just under 15 minutes!
Our Mediterranean rice salad is a full meal healthy salad that includes eggs, italian provolone cheese and baked ham. If you are vegeterian or vegan don't worry simply don't add these ingrediend in your recipes and you will still have a fresh and delicius vegan rice salad!
The rice salad is an ideal single dish for a quick and easy summer menu. It can be prepared in advance and stored in the refrigerator until ready to serve. The classic rice salad will bring a breath of joy to your table.
Also, thanks to its captivating colors, it will appeal to children.
Ingredients
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Arborio rice 300 grams
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Drained tuna in olive oil 200 grams
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Chopper tomatoes 150 grams
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Italian Caciocavallo cheese 150 grams
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Chooked ham in cubes 100 grams
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Pease 80 grams
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Red peppers 75 grams
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Yellow peppers 75 grams
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Pitted black olives 80 grams
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Pickled gherkins 80 grams
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Chives to taste
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Salt & black pepper
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EVO oil
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Lemon juice
Directions
To make the classic rice salad, place a pot full of salted water on the heat and once it has reached a boil, pour the peas and blanch them for about 3 minutes.
Once the peas have been drained, pour the rice into the same water. Cook the rice 1 minute less than the cooking times indicated on the package.
In the meantime, take care of the seasoning: wash the peppers, remove the stalk, seeds and internal filaments, cut them first into strips and then into cubes and place them in a large bowl where you will collect all the other ingredients.
Wash and cut the tomatoes in half and cut them into cubes.
Cut the cooked ham into cubes. Obtain some cubes from the caciocavallo and cut the pickled gherkins and the pitted olives into slices.
When the rice is about 1-2 minutes from cooking, drain itand let it cool by distributing it on a very cold tray (previously stored in the refrigerator) in order to facilitate its cooling.
Bring a large bowl and add the rice. Flavor the dressing with EVO oil, lemon juice and chopped chives. Add the peas and rice which have cooled down in the meantime. Finally, add the crumbled tuna fillets and the cooked ham,
Season with salt and mix with a spoon . Cover the bowl with cling film and leave it in the refrigerator until ready to serve so it will be very cold and the flavors will have blended.
Recipe Note
You can keep the rice salad in the refrigerator closed in an airtight container for 2-3 days. Freezing is not recommended.
To make the classic rice salad even tastier, you can dress it with a spoonful of mayonnaise or with balsamic vinegar.
Nutrition
Calories 660, Carbs 67.4 grams, Protein 39.3 grams, Fat 25.9 grams, Fiber 3.6 grams, Trans Fat 0.082 grams, Sodium 1.238 milligrams