Main
Sicilian-Style Rice Salad
30 minServes 10Nutri-Score C€€
C
30 min
30 minSicilian-Style Rice Salad
what you need
Ingredients
cooked white rice (cooked and cooled)Grains1.5 kg
arugula (finely chopped)Produce100 g
prosciutto (cut into small pieces)Meat450 g
mini mozzarella balls (halved)Dairy300 g- cherry tomatoes (halved)Produce300 g
- Genoa salami (cut into small cubes)Meat680 g
green olives (sliced)Pantry150 g- sun-dried tomatoes (chopped)Pantry100 g
- pepperoncini (chopped)Pantry100 g
- sweet roasted peppers (chopped)Pantry150 g
Parmesan (shaved)Dairy60 g
fresh parsley (finely chopped)Produce20 g
fresh basil (finely chopped)Produce20 g
fresh chives (finely chopped)Produce15 g
extra virgin olive oilPantry120 ml
lemons (juiced)Produce7 pieces
black pepper (freshly ground)Spices2 g
per serving
Nutrition
469kcal
- Carbs
- 48 g
- Proteins
- 18 g
- Fat
- 23 g
what you’ll use
Tools
Mixing bowl
Citrus juicer
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Rest and serve
- Let the salad sit in the refrigerator so the flavors develop; it tastes even better the longer it rests.
- Serve cold.