Italian Rice Salad - Summer Special

Macchè
Aug 8
2 min read

This is for the ones who are unconventional, messy, and yet real.

Italian Rice Salad is the most classic summer dish, and yet nobody outside of Italy has ever heard of it. It's one of those traditional dishes that has everything wrong, yet it is just perfect. Take basmati rice, add vegetables and sauces, let them cool down. Then bring this salad to your Italian friends, and make them happy!

There is a basic recipe to follow, and I will give you tips for making your own version.

Italian Rice Salad - one of the many types

This recipe makes 4 portions of Italian Rice Salad. This recipe is fully plant-based and gluten-free. Want to explore other Italian recipes? Check our fresh pasta workshops!

INGREDIENTS:

For the rice
- 300 g basmati rice
- 450 ml water
- 1 spoon of salt
- 1 bay leaf (optional)
- 1 small sprig of rosemary (optional)
For the salad
- 100 g cherry tomatoes
- 100 g carrots
- 100 g courgette
- 100 g peas, fresh or frozen (optional)
- 100 g roasted peppers and/or aubergine
- 60 g Taggiasca olives, pitted
- 40 g capers, rinsed
- 40 g pickled vegetables
- 40 g pickled onions (optional)
- 20 g fresh basil
For the dressing
- 4 spoons of extra-virgin olive oil
- 1 spoon Dijon mustard
- 1 spoon lemon juice
- 1 spoon mayonaise
- salt
- black pepper

+ Macchè tip

THE RECIPE:

Cook the rice Rinse the rice under cold water 2–3 times, until the water becomes almost clear.
Put the rice, water, salt, bay leaf and rosemary into a saucepan.
Bring to a boil, then cover with a lid and reduce the heat to very low.
Cook for about 10–12 minutes, or until all the water has been absorbed.
Turn off the heat and leave the rice covered for another 10 minutes.
Remove the herbs and fluff the rice gently with a fork.
Cool the rice
Spread the rice onto a large tray and gently separate the grains with a fork.
Let it cool down. Once cold, add a little olive oil and fluff it again.
Prep the vegetables Cut the tomatoes, carrots, courgette, roasted vegetables, olives and pickled vegetables into small pieces.
Boil the peas for a couple of minutes, then cool them under cold water.
Make the dressing Mix the olive oil, mustard, lemon juice, and mayo in a small bowl.
Season with salt and plenty of black pepper, and whisk until creamy.
Build the salad Add the vegetables, olives, capers and herbs to the cooled rice.
Add the dressing and gently mix everything.
Taste and fix with salt, pepper, lemon or olive oil.
Let it rest
Put the rice salad in the fridge for at least 30 minutes before serving.
Take it out about 10–15 minutes before eating.
Serve with a slice of lemon!