in Italy

Italian rice salad

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Ingredients for 4 servings:

  • 200 g long grain rice
  • 75 g tomatoes, dried in oil
  • 75 g olives, black
  • 250 g cherry tomatoes
  • 150 g arugula
  • 125 g mini mozzarella
  • 4 tbsp balsamic vinegar, lighter
  • 4 tbsp olive oil
  • 1 pinch(s) of sugar
  • Salt and pepper, black
  • 1 stalk of basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cook the long-grain rice according to the package instructions and let cool. Cut the dried tomatoes in oil into bite-sized pieces. Halve the cherry tomatoes and black olives. Wash and clean the arugula. Mix all ingredients in a bowl or arrange portions on plates (glass plates are best, as eating is a visual experience). Mix together the vinegar, oil, sugar, salt, black pepper, and chopped basil leaves to make a dressing. Drizzle over the salad and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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