Italian Rice Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lon rain rice
- 75 g tomato (s), dried in oil
- 75 g olives, black
- 1 stalk basil
- 4 tablespoon balsamic vinegar, white
- 250 g cherry tomato (s)
- 150 g rocket
- 125 g mini mozzarella
- 4 tablespoon olive oil
- 1 pinch (s) sugar
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Cook the long grain rice according to the instructions on the package and let it cool. Cut the dried tomatoes in oil into bite-sized pieces. Halve the cherry tomatoes and black olives. Wash and clean the rocket.
- Mix all ingredients in a bowl or serve in portions on plates (glass plates are best, because the eyes eat too).
- Mix the vinegar, oil, sugar, salt, black pepper and the chopped basil leaves into a dressing, drizzle over the salad and serve immediately.
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It is better to cook this salad in the hot season, when you don’t feel like standing at the stove, and eating – on the contrary. A hearty and delicious salad with an original taste and an unusual combination of ingredients is easy to prepare. Cook: 45 min...
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