Description
A refreshing Italian Rice Salad that combines cooked rice with fresh vegetables and a zesty homemade dressing. Perfect as a light lunch or side dish, this salad bursts with Mediterranean flavors including tomatoes, olives, cucumber, and basil, all tossed in a tangy red wine vinegar and lemon dressing.
Ingredients
Scale
Dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 2 tsp dried oregano
- Pinch of salt and black pepper
Salad
- 250 g cooked rice, cold (preferably microwave rice)
- 200 g baby plum tomatoes, cut into quarters
- 1 red onion, diced
- 100 g black olives, halved
- 100 g cucumber, diced
- 200 g sweetcorn, cooked and cooled
- 20 g fresh basil, sliced
- Salt and black pepper to taste
Instructions
- Make the Dressing: In a small bowl, whisk together red wine vinegar, lemon juice, finely chopped garlic, Dijon mustard, olive oil, dried oregano, salt, and black pepper. Set aside to allow the flavors to meld.
- Combine Salad Ingredients: In a large bowl, add cold cooked rice, quartered baby plum tomatoes, diced red onion, halved black olives, diced cucumber, cooked and cooled sweetcorn, and sliced fresh basil.
- Toss the Salad: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Season and Serve: Spoon the salad onto a serving platter or individual bowls. Taste and adjust seasoning with additional salt and black pepper if necessary. Serve immediately or chilled.
Notes
- Use cold, cooked rice for best texture; leftover rice works well.
- This salad can be made ahead and refrigerated for up to 24 hours—just toss again before serving.
- Add other favorite vegetables or herbs such as bell peppers or parsley for variation.
- For a vegan recipe, ensure the mustard and other ingredients comply with your diet.
- Adjust the amount of garlic and mustard according to taste preferences.
