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  • Insalata di Riso

    1 vote
    Insalata di Riso
    Prep: 15 min Servings: 6
    by Nick Webster
    5 recipes
    >
    Insalata di riso is a dish which is perfect for picnics. It transports well in a covered dish and is best served at room temperature. Plus, it’s a great way to get more vegetables on the table in a setting that is often dominated by meats and snacks. The beautiful bold colors of tomatoes, olives, and herbs will draw the eye of even the most die-hard meat lover (but the chunks of salami probably don’t hurt!). The ingredient list may seem long, but don’t worry. This recipe is very adaptable to whatever you have on hand. Check out Visconti’s full line of marinated grilled vegetables and olives – any one of them would make a fine addition to insalata di riso. And the preparation couldn’t be easier. Just chop, toss, and serve!

    Ingredients

    • 1 jar (6.3 oz) Visconti grilled artichokes, drained and chopped roughly
    • 12 – 15 Visconti marinated pitted green olives, drained and chopped roughly
    • 1 Tbsp Visconti non-pareil capers, drained and chopped roughly
    • 1 small cucumber, seeded and diced
    • 1 pint cherry tomatoes, quartered
    • 1/2 small red onion, finely minced
    • 1 Tbsp chopped fresh parsley
    • 1/4 to 1/3 lb provolone cheese, cubed
    • 1/4 to 1/3 lb mortadella or bologna sausage, cubed (ask your deli to cut you one thick slab)
    • 2 cups cooked long grain rice
    • 1/2 cup balsamic vinaigrette (recipe on our website)
    • Fresh lemon juice (optional)

    Directions

    1. Combine all ingredients except vinaigrette and lemon juice in a large bowl and toss to combine.
    2. Add the balsamic vinaigrette a little bit at a time, tossing and tasting as you go. Stop when dressed to your liking. If you accidentally add too much and the salad tastes oily, a squeeze of fresh lemon juice will balance it out.

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