This is a classic recipe I ate all the time as a kid: Insalata di Riso, or rice salad. Traditionally, this is made for gatherings, picnics, and lunches on-the-go, but I also love it as a meal prep staple as it holds up for several days in the fridge. Feel free to omit the eggs and tuna if they're not your taste - and you can swap out the ham for any similar meat, and same goes for the provolone cheese. 

Giada's Insalata Di Riso

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Giada's Insalata Di Riso

Category

Main Course Salad Side Dish

Servings

8

Prep Time

10 minutes

Image of Giada's Insalata Di Riso

Ingredients

    For the dressing:

  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano

    • For the salad:

  • 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))

Instructions

  1. In a large bowl, whisk together the vinegar, olive oil, salt and oregano.
  2. 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.
gluten free
nut free