Description
This Italian Rice Salad is a vibrant and flavorful dish perfect for a light lunch or as a side dish. The combination of tender rice, fresh vegetables, and a zesty homemade Italian dressing creates a delicious and satisfying meal.
Ingredients
Units
Scale
For the Italian dressing
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, finely chopped
- 3 tbsp olive oil
- 1 tsp dijon mustard
- 2 tsp dried oregano
- Salt and black pepper, to taste
For the salad
- 250 g (8.8 oz) cooked rice, cold
- 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 black pepper, to taste
Instructions
- Make the dressing – Put the vinegar, lemon juice, garlic, mustard, olive oil, oregano, salt, and pepper into a small bowl. Whisk together and set aside to allow the flavors to develop. Alternatively, combine all ingredients in a jar, shake well, and set aside.
- Make the salad – In a large bowl, combine the rice, tomatoes, onion, black olives, cucumber, sweetcorn, and basil. Pour in the prepared dressing and mix well. Spoon the salad onto a serving platter or into individual bowls.
Notes
- If serving for a gluten-free diet, check the labels carefully.
Nutrition
- Serving Size: 1 serving
- Calories: 289 kcal
- Sugar: 5g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
