Italian Rice Salad
Bright, zesty, and packed with Mediterranean flavors, this Italian Rice Salad is the ultimate side dish for any occasion. Featuring tender, fluffy long-grain rice tossed with juicy cherry tomatoes, crisp cucumber, briny black olives, and vibrant red bell pepper, this dish bursts with freshness in every bite. A tangy dressing made with extra-virgin olive oil and red wine vinegar ties it all together, while fresh basil adds a fragrant herbal note. Perfectly customizable, you can even sprinkle grated parmesan cheese for an extra touch of savory richness. Ready in just 35 minutes, this chilled salad is a versatile crowd-pleaser, great for picnics, potlucks, or a simple make-ahead lunch. Ideal for those seeking easy Italian recipes or refreshing rice salad ideas!
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Recipe Information
Ingredients
- 2 cups long-grain rice
- 1 cup cherry tomatoes
- 1 medium cucumber
- 0.5 cup black olives
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.25 cup fresh basil leaves
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese, grated (optional)
Instructions
Rinse the rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch.
Bring a large pot of water to a boil, season with a pinch of salt, and cook the rice according to package instructions until tender. This should take about 12-15 minutes.
Once the rice is cooked, drain it well and spread it out on a large baking sheet to cool completely. Fluff it occasionally with a fork to prevent clumping.
While the rice cools, prep the vegetables. Slice the cherry tomatoes in half, dice the cucumber into small pieces, thinly slice the red onion, chop the red bell pepper into small cubes, and slice the black olives into rings.
Roughly chop the fresh basil leaves and set aside.
In a small mixing bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, black olives, red bell pepper, and red onion. Pour the dressing over the top.
Gently toss the salad until all the ingredients are evenly coated with the dressing. Add the chopped basil and toss again.
If desired, sprinkle grated parmesan cheese on top for extra flavor.
Serve immediately at room temperature or chill in the refrigerator for at least 30 minutes before serving for a refreshing cold salad.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
