Italian rice salad

Ingredients for 4 servings:

• 300 g rice
• Salt and pepper, sugar
• 100 g tomatoes, dried in oil
• 100 g olives, black
• 250 g mozzarella (mini balls)
• 4 stalks of basil
• 6 tbsp balsamic vinegar, white
• 3 tbsp olive oil
• 250 g cherry tomatoes
• 150 g arugula

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cooking class recipe

Cook the rice in salted water, drain, and set aside. Drain the olives and mozzarella balls. Drain the sun-dried tomatoes and cut into strips. Pick the basil leaves, finely chop them, and mix with the balsamic vinegar, salt, pepper, and sugar. Gradually whisk in the oil. Mix the rice, sun-dried tomatoes, olives, and vinaigrette. Halve the cocktail tomatoes. Remove the coarse stems from the arugula. Mix both into the salad. Season with salt and pepper and serve. Instead of the mini mozzarella balls, you can of course use regular mozzarella and simply cut it into cubes.