Insalata di riso, or salad with rice is something many Italians grew up on! On a hot day, there is nothing like it! The best part about this recipe is that it can be altered to your preference. For example, you can swap the tuna for another protein of choice if you’d like! Get Giada’s incredible recipe below!
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)
Sources:
- Recipe: Giada
- Image: Elizabeth Newman
