EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
The rice salad is the summer classic: fresh, light filled of ingredients to customize according to your taste, as long as they are colorful, tasty and above all in season! You can have fun creating always new combinations using different ingredients, as long as they are all rigorously cut into very small cubes, and if you are looking for some delicious variation, you can let yourself be inspired by our other recipes such as the mango and pineapple rice salad, with sea-scented rice salad.
Quick and easy to make, the rice salad is an ideal single dish for your summer menus, it can be prepared in advance and kept in the refrigerator until ready to serve. The classic rice salad will bring a breath of joy on your table and thanks to its captivating colors, children will also enjoy it.
Ingredients for 4 people: 300 g Arborio rice – 200 g drained tuna in oil – 150 g caciocavallo cheese (or other cheese that is not too soft) – 100 g diced ham (or turkey) – 80 g peas – 75 g yellow peppers – 80 g pitted black olives – 80 g pickles – a bunch of chives – basil leaves to decorate.
To make the classic rice salad, put a pot full of water to boil, pour the peas and blanch them for about 3 minutes, once the peas are drained, pour the rice into the same water. Cook the rice 2-3 minutes less than the cooking times indicated on the package.
In the meantime, take care of the dressing: wash the peppers, remove the stalk, the seeds and the internal filaments, cut them first into strips and then into cubes and place them in a large bowl where you will collect all the other ingredients.
Wash and cut the tomatoes in half, dig the pulp with a teaspoon and cut them into cubes.
Cut the cooked ham (or turkey) into cubes. Cut also the cheese and cut the pickles and pitted olives into slices. When about 2-3 minutes are left from cooking, drain the rice and let it cool by distributing it on a very cold tray (previously stored in the refrigerator) so as to facilitate the cooling of the rice.
Flavor the dressing with chives cut into small rounds, also add the peas and the rice which will have cooled in the meantime.
Finally add the crumbled tuna fillets and the cooked ham (or turkey), season with salt and mix with a spoon. Cover the bowl with plastic wrap and leave it in the refrigerator until ready to serve it so it will be very cold and the flavors will have mixed.
You can store the rice salad in the refrigerator in an airtight container for 2-3 days. You can freeze rice salad only if you have used fresh ingredients.
To make the rice salad even tastier you can season it with a spoonful of mayonnaise or with balsamic vinegar. As an alternative to caciocavallo it is possible to use other cheeses with a similar consistency, (not too soft) such as Asiago, Edamer or Gruyere; mozzarella instead is not indicated because it would release too much moisture.
Enjoy your meal!
Original recipe: ricette.giallozafferano.it