Description
A refreshing and vibrant Italian Rice Salad featuring a tangy red wine vinegar and lemon dressing combined with fresh vegetables, olives, and aromatic basil. This easy-to-make cold salad is perfect as a light meal or a side dish, ready in just 10 minutes.
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 (microwave rice suggested)
- 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 until well combined. Set aside to let the flavors meld.
- Combine salad ingredients: In a large mixing bowl, add the cold cooked rice, quartered baby plum tomatoes, diced red onion, halved black olives, diced cucumber, cooked and cooled sweetcorn, and fresh sliced basil. Gently toss these ingredients to mix evenly.
- Add the dressing: Pour the prepared dressing over the salad mixture. Toss carefully to ensure every component is coated evenly with the flavorful dressing.
- Season and serve: Transfer the salad to a serving platter or portion into individual bowls. Taste and adjust seasoning with additional salt and black pepper if necessary. Serve chilled or at room temperature.
Notes
- Use pre-cooked and chilled rice to save time and ensure the salad stays cool and fresh.
- For added protein, consider mixing in cooked chicken or cannellini beans.
- The salad tastes even better if allowed to sit for 30 minutes, allowing the flavors to develop fully.
- Feel free to substitute fresh oregano for dried for a more vibrant herb flavor.
- Store leftovers covered in the refrigerator for up to 2 days.
