Tuscan Rice Salad
Brighten up your table with this vibrant and flavorful Tuscan Rice Salad, a Mediterranean-inspired dish perfect for any occasion. This easy-to-make recipe combines fluffy long-grain rice with a medley of fresh vegetables like juicy cherry tomatoes, crisp cucumber, and sweet red bell pepper. Tossed with briny kalamata olives, fragrant basil and parsley, and a zesty dressing made with extra-virgin olive oil, red wine vinegar, and lemon juice, every bite of this salad bursts with Tuscan flair. Ready in just 35 minutes, this refreshing rice salad is perfect for summer picnics, potlucks, or as a light main course. Enjoy it chilled or at room temperature, and feel free to add a sprinkle of Parmesan cheese for an extra layer of richness. It's a healthy and satisfying option that can be made ahead and stored, making it a go-to recipe for busy days!
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Recipe Information
Ingredients
- 1.5 cups long-grain rice
- 3 cups water
- 1.5 cups cherry tomatoes
- 1 large cucumber
- 1 red bell pepper
- 0.75 cup kalamata olives
- 0.5 cup fresh basil leaves
- 0.25 cup parsley leaves
- 0.25 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 garlic clove
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated parmesan cheese (optional)
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the 3 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it cool completely.
While the rice is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and slice the kalamata olives in half.
Finely chop the fresh basil and parsley leaves. Reserve a few whole basil leaves for garnishing, if desired.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic clove, salt, and black pepper to make the dressing.
Once the rice is fully cooled, transfer it to a large mixing bowl. Add the prepared vegetables, olives, chopped herbs, and grated parmesan cheese (if using).
Pour the dressing over the rice mixture and toss gently to combine, ensuring the rice is fully coated in the dressing and the ingredients are evenly distributed.
Taste the salad and adjust the seasoning with additional salt or pepper, if needed.
Serve immediately at room temperature or chilled. Garnish with reserved basil leaves before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 220 mg | 5% | |
*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.
