Italy Insalata di Riso (Rice Salad)
Insalata di riso, or Italian rice salad, is a colorful and versatile dish that reflects the Mediterranean tradition of making the most of simple, fresh ingredients. This dish is especially popular in summer when it's served as a refreshing side dish or light main course at picnics, barbecues, and family gatherings. Typically, it features a mix of cooked rice, fresh vegetables, olives, and sometimes proteins such as tuna, ham, or cheese. Its adaptability makes it a beloved staple across Italy, with regional and personal variations adding to its charm.
Recipe Servings: 4–6
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
20 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ cups (300 g) Arborio or long-grain white rice
- 3 cups (750 ml) water or vegetable broth
- ½ cup (75 g) cherry tomatoes, halved
- ½ cup (75 g) cooked peas
- ¼ cup (40 g) black or green olives, sliced
- ¼ cup (40 g) diced pickles (optional)
- ¼ cup (40 g) diced ham or tuna (optional)
- ¼ cup (40 g) diced mozzarella or provolone (optional)
- 2 Tbsp (30 ml) extra virgin olive oil
- 1 Tbsp (15 ml) white wine vinegar or lemon juice
- 1 tsp (5 ml) salt (adjust to taste)
- ¼ tsp (1 ml) ground black pepper
- 2 Tbsp (10 g) chopped fresh parsley or basil
Directions
- Rinse the rice under cold water until the water runs clear. In a medium pot, bring the water or vegetable broth to a boil. Add the rice, reduce the heat to low, cover, and cook for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Let it cool completely before proceeding.
- While the rice is cooling, prepare the cherry tomatoes, peas, and olives, as well as optional ingredients such as pickles, ham or tuna, and cheese, by chopping them into bite-sized pieces.
- In a small bowl, whisk together the olive oil, vinegar or lemon juice, salt, and pepper. Adjust the seasoning to taste.
- In a large mixing bowl, combine the cooled rice with the prepared vegetables, olives, and optional ingredients (pickles, ham, tuna, cheese). Pour the dressing over the mixture and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish the salad with chopped fresh parsley or basil. Serve cold or at room temperature as a side dish or light main course.
Notes
- Customize the salad with your favorite vegetables, such as bell peppers, zucchini, or artichoke hearts.
- For a vegan version, skip the ham, tuna, and cheese, and add extra veggies or beans for protein.
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