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Giada's Insalata Di Riso
Category
Main Course Salad Side Dish
Servings
8
Prep Time
10 minutes
Ingredients
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt
-
1 teaspoon dried oregano
- 4 cups cooked long grain white or brown rice
- 1/3 pound prosciutto cotto or ham (diced (about 1 ½ cups))
- 1/3 pound provolone cheese (diced (about 1 cup))
- 1 ounce jar oil packed tuna, drained (optional)
- 1 fennel (diced small)
- 3 jarred roasted red peppers (diced (about 1 cup))
- 1 cup frozen peas (thawed)
- 1 cup chopped pitted kalamata olives
- 1 teaspoon kosher salt
- 1/2 cup chopped basil (chopped (optional))
- 4 hard boiled eggs (peeled and quartered (optional))
For the dressing:
For the salad:
Instructions
- In a large bowl, whisk together the vinegar, olive oil, salt and oregano.
- To the dressing add the cooked rice, diced ham, cheese, tuna if using, fennel, peppers, peas, olives, salt and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 423
Amount/Serving
% Daily Value
- Carbs
- 30 grams
- Protein
- 19 grams
- Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 124 milligrams
- Sodium
- 1939 milligrams
- Fiber
- 3 grams
- Sugar
- 2 grams
1 comment
I have been making rice salad for 30+ years since marrying my Northern Italian husband. This is a great recipe that allows for personal variation. I used two 4 oz. cans of Albacore tuna in olive oil and baby yellow peppers instead of roasted red peppers, and reduced the salt a little, but otherwise followed the recipe closely. I omitted the basil only because I made this the night before for a luncheon and was afraid the basil would discolor. It would have been a nice addition. I love rice salad and its infinite versions!