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Summer Rice Salad

  • 30 minutes
  • Easy
  • First Courses
A fresh and light rice salad, ideal for hot summer days.



Begin by cooking the rice. Any Italian rice will do, especially the “ribe” variety. Boil the rice in a large pot of boiling salted water. Cook for about 15 minutes.

In the meantime, prepare the remaining ingredients. Dice the tomatoes. Drain the mozzarella of its water and dice. Halve the olives and chop the capers.

Once the rice is cooked, drain and cool under running water. Transfer the rice to a bowl to let cool. Once cold, add the other ingredients: tomatoes, mozzarella, olives and capers. Add a pinch of salt and a grinding of pepper. Drizzle with extra virgin olive oil and add roughly chopped basil.

Mix everything and serve cold.

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