This Italian rice salad can be put together in 10 minutes and is packed with fresh, zingy flavour.
Using pre-cooked rice is a real time saver in this recipe. I use the microwave kind because there's always a pouch or two in the cupboard.
The veggies in this recipe are all easy to grab too: a jar of black olives, a few freshly chopped tomatoes, a diced red onion, a handful of sweetcorn and some sliced fresh basil.
For the dressing, you'll simply whisk vinegar, lemon juice, garlic, olive oil and dried oregano together.
I've used red wine vinegar, but white wine vinegar would work too, as would apple cider vinegar if you prefer a note of sweetness.
Here's the full, quick recipe for my easy Italian rice salad. Enjoy!
Ingredients
For the Italian dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic finely chopped
- 3 tbsp olive oil
- 1 tsp mustard
- 2 tsp dried oregano
- Salt and pepper
For the salad
- 250 g (8.8 oz) cooked rice cold (I used a pack of microwave rice)
- 200 g (7.1 oz) baby plum tomatoes cut into quarters
- 1 red onion diced
- 100 g (3.5 oz) black olives halved
- 100 g (3.5 oz) cucumber diced
- 200 g (7.1 oz) sweetcorn cooked and cooled
- 20 g (0.7 oz) fresh basil sliced
- Salt and pepper
Equipment
- Large bowl
- Large spoon
- Platter
Instructions
Make the dressing
Put the vinegar, lemon juice, garlic, olive oil, oregano and a pinch of salt and pepper into a small bowl.
Whisk and set aside to allow the flavours to develop. Alternatively, put all of the ingredients in a jar, shake well and set aside.
Make the salad
Tip the rice into a large bowl.
Add the tomatoes, onion, black olives, cucumber, sweetcorn and basil.
Pour in the dressing you made earlier.
Stir together.
Spoon the salad onto a serving platter, or into separate bowls, as preferred.
Enjoy!
Print this Italian Rice Salad recipe
Italian Rice Salad
Ingredients
For the Italian dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic finely chopped
- 3 tbsp olive oil
- 1 tsp mustard
- 2 tsp dried oregano
- Salt and pepper
For the salad
- 250 g (8.8 oz) cooked rice cold (I used a pack of microwave rice)
- 200 g (7.1 oz) baby plum tomatoes cut into quarters
- 1 red onion diced
- 100 g (3.5 oz) black olives halved
- 100 g (3.5 oz) cucumber diced
- 200 g (7.1 oz) sweetcorn cooked and cooled
- 20 g (0.7 oz) fresh basil sliced
- Salt and pepper
Equipment
- Large bowl
- Large spoon
- Platter
Instructions
Make the dressing
- Put the vinegar, lemon juice, garlic, olive oil, oregano and a pinch of salt and pepper into a small bowl.
- Whisk and set aside to allow the flavours to develop. Alternatively, put all of the ingredients in a jar, shake well and set aside.
Make the salad
- Tip the rice into a large bowl.
- Add the tomatoes, onion, black olives, cucumber, sweetcorn and basil.
- Pour in the dressing you made earlier and stir together.
- Spoon the salad onto a serving platter, or into separate bowls, as preferred.
Video
Notes
Nutrition
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