Cool the rice

• Spread the cooked white rice in a large bowl or tray and let it cool completely, or chill it in the refrigerator.

Chop the ingredients

• Finely chop the arugula, prosciutto, Genoa salami, sun-dried tomatoes, pepperoncini and roasted peppers.
• Halve the mini mozzarella balls and the cherry tomatoes.
• Slice the green olives and shave the Parmesan.
• Finely chop the parsley, basil and chives.

Assemble the salad

• Add the arugula, prosciutto, mozzarella, cherry tomatoes, salami, olives, sun-dried tomatoes, pepperoncini, roasted peppers and Parmesan to the cooled rice.
• Scatter over the chopped parsley, basil and chives.

Dress the salad

• Squeeze the lemons and pour the juice over the salad with the extra virgin olive oil.
• Season with black pepper only, since the cured meats and cheeses are already salty.
• Toss everything well until evenly combined.

Rest and serve

• Let the salad sit in the refrigerator so the flavors develop; it tastes even better the longer it rests.
• Serve cold.