Rice Salad

But Rice salad is a fresh and versatile summer dish. Here is a classic version that you can customize with your favorite ingredients.

Ingredients

• 300 g of rice (parboiled or long grain)
• 150 g of diced cooked ham
• 150 g of diced cheese (such as emmental, provola or another to taste)
• 1 small pack of pre-cooked corn
• 2 ripe tomatoes, diced
• 1 small red bell pepper, diced
• 200 g of pitted green olives
• 3 hard-boiled eggs, cut into wedges or diced
• Pickles to taste, cut into small pieces
• Extra virgin olive oil, salt, pepper
• For an Italian touch, you might add chopped fresh basil, capers, or some oil-packed anchovies

Preparation

1. Cook the rice in plenty of salted boiling water following the instructions on the package, until it’s al dente.
2. Drain it and cool it under cold running water, then let it drain well.
3. Transfer the rice to a large bowl and add a drizzle of oil to prevent the grains from sticking.
4. Add the ham, cheese, corn, tomatoes, bell pepper, olives, eggs, and pickles.
5. Gently mix all the ingredients until well combined.
6. Season with olive oil, salt, and pepper to taste.
7. Let it rest in the refrigerator for at least an hour before serving to allow the flavors to blend together.

If you want a lighter version or have special dietary needs, you can easily eliminate the ham and cheese or replace them with plant-based alternatives.

Curiosity

Rice salad is a very popular dish in Italy, especially during the summer period. The recipe can vary greatly depending on the region and personal preferences, and it’s a great way to use up leftover vegetables or other ingredients you have in the fridge. Moreover, it’s a dish that is well suited to be taken on picnics or as a packed lunch.