Rice Salad

Rice Salad

A practical, quick and tasty idea to prepare a lunch to eat at home or take to the beach and eat under the umbrella. Rice salad is the summer dish par excellence. Fresh and light, it lends itself to multiple interpretations by adding or changing a few ingredients.

INGREDIENTS

• 300 g of rice
• 300 g of tuna in oil
• 15 cliegino tomatoes
• 5 anchovy fillets
• 200 g of smoked black olives
• parsley
• extra virgin olive oil
• salt
• pepper

Rice salad is always an excellent idea to solve summer lunches and dinners. Tasty and light, if followed by a refreshing mixture of leafy vegetables, it can be a valid alternative to a pasta dish. Enriched with other ingredients and vegetables it can be transformed in a delicious single course to be consumed at home or to be taken to the beach or to the office.

Rice, like bread, goes well with everything and for this reason it is easy to customize the recipe of rice salad according to one's tastes by adding or changing some ingredients. For the same reason it is an excellent solution to empty the fridge. Olives, tomatoes in oil, tuna, capers, and cheese cubes mix perfectly.

If you're looking for inspiration, check out the recipes for rice salad Niçoise style, rice salad, shrimp and green apples, rice salad with cherry tomatoes, feta and olives and rice salad in melon and you'll find that all it takes is a little imagination to bring a healthy and tasty dish to the table.

To prepare the rice salad, first boil the rice in plenty of salted water, drain it al dente and lay it out on a kitchen towel. Let it cool. Meanwhile, wash the tomatoes, dry them, cut them in half and place them in a salad bowl with the drained and chopped tuna.

Add the olives and anchovy fillets chopped. Add at this point the rice.

Dress the salad with extra virgin olive oil, a pinch of salt and ground pepper and mix. Top with a little chopped parsley. Keep the rice salad in the fridge until ready to serve.