Description
A refreshing and colorful Italian Rice Salad that is perfect for a light lunch or as a side dish for a barbecue. This salad is bursting with flavors from the Mediterranean and is quick and easy to put together.
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
- Pinch of salt and black pepper
For the salad
- 250 g cooked rice, cold (I used a pack of microwave rice)
- 200 g baby plum tomatoes, cut into quarters
- 1 red onion, diced
- 100 g black olives, halved
- 100 g cucumber, diced
- 200 g sweetcorn, cooked and cooled
- 20 g 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 well and set aside to allow the flavors to develop.
- Make the salad: In a large bowl, combine the cold rice, tomatoes, red onion, black olives, cucumber, sweetcorn, and basil. Pour the dressing over the salad ingredients and toss to combine.
- Spoon the salad onto a serving platter or into individual bowls. Season with additional salt and pepper if needed.
Notes
- If serving for a gluten-free diet, check all labels carefully.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
