Rice salad, a quick and tasty summer recipe
A must-have on the summer table of Italians, rice salad is loved both for its simplicity of preparation and for its unmistakable freshness. Thanks to the ease of customization of its ingredients, it can satisfy everyone's taste and be adapted to those following a vegan or vegetarian lifestyle.
In this article we discover the classic Italian rice salad recipe, a very light dish that can be made in less than 30 minutes!
Italian rice salad recipe: ingredients for 4 people
- 320 g rice for salads or Carnaroli rice
- 2 cans of tuna
- 2 eggs
- 6-7 dried tomatoes
- 10 cherry tomatoes
- about fifteen Taggiasca olives
- mixed vegetables in oil (artichokes, peas, carrots, peppers, mushrooms, onions)
- 100 g diced ham
- 100 g fontina cheese or Grana Padano
- 3 tbsp extra virgin olive oil
Fill a large non-stick saucepan with three / four litres of water. Bring the water to a boil, add a tablespoon of coarse salt and the rice. Cook it for the time indicated on the package. It is recommended to drain the rice when it is still slightly al dente.
In the meantime, cook the two eggs for 7 minutes, let them cool, remove the shells and cut into small pieces. Dice the various ingredients - dried tomatoes, cherry tomatoes, taggiasca olives - and repeat the operation with the mixed vegetables in oil, after draining them well. Drain the tuna.
Place the drained rice in a bowl, leave it to cool for about 15 minutes at room temperature and then add all the ingredients, including the ham and diced cheese, taking care to mix everything well. Let the rice salad rest in the refrigerator until it cools down.
Arrange it in a casserole dish, add 3 tablespoons of Italian extra virgin olive oil, mix and serve at the table.
Your Italian rice salad is ready: enjoy!