Italian Rice Salad

This Italian Rice Salad is a refreshing summer dish! Packed with colorful ingredients and wholesome flavors, it's perfect for picnics or light lunches.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

4 cups cooked long-grain rice
3 cups diced fresh tomatoes
2 cups chopped black olives
2 cups diced Swiss cheese (or your favorite kind)
4 hard-boiled eggs (chopped)
1 can tuna (6.5 oz)
4 tbsp extra virgin olive oil
2 tbsp chopped dill
Salt and pepper (to taste)

Equipment

Large mixing bowl
Cutting board and knife
Measuring cups and spoons
Spatula or large spoon
Colander

Method

Instructions

Step 1: Cook the Rice
Begin by cooking your long-grain rice according to the package instructions. Once cooked, allow it to cool completely before using it in the salad. This step is crucial as warm rice can wilt the fresh vegetables.
Step 2: Prepare the Ingredients
While the rice is cooling, dice the fresh tomatoes and chop the black olives and Swiss cheese. Hard-boil the eggs, let them cool, and then chop them into bite-sized pieces.
Step 3: Combine Ingredients
In a large mixing bowl, combine the cooked rice, diced tomatoes, chopped olives, diced cheese, chopped eggs, and drained tuna. Be gentle to avoid breaking the rice grains.
Step 4: Dress the Salad
Drizzle the salad with extra virgin olive oil and sprinkle in the chopped dill. Season with salt and pepper to taste. Mix everything together until well combined, ensuring that the olive oil coats all the ingredients evenly.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled and enjoy!

Notes

Customize with your favorite ingredients like bell peppers or cucumbers.
For a lighter version, use brown rice or reduce the cheese.
Add tomatoes just before serving for maximum freshness.