Rice Salad
4 servings
25 minutes
Rice salad is a light and aromatic dish of Spanish cuisine that embodies the brightness of Mediterranean flavors. Its roots trace back to the traditions of Spanish housewives who created simple yet exquisite dishes from accessible ingredients. Long-grain rice makes it airy, while sweet peppers and herbs add freshness. Olive oil with wine vinegar enriches the salad with spicy notes, and garlic and onion add depth to the flavor. Olives complete the composition with a slight saltiness. This salad is perfect as a standalone dish or a side for fish and meat; it’s great for a light dinner or picnic. Each spoonful of this salad evokes warm evenings on the coast of Spain where simplicity and taste harmoniously blend.
1
Boil the rice in salted water.
- Long-grain rice: 100 g
- Salt: to taste
2
Cut the pepper in half, remove the seeds, and slice it into strips.
- Sweet pepper (capsicum): 1 piece
3
For the dressing, whisk olive oil with wine vinegar. Add chopped garlic, onion, salt, and pepper.
- Olive oil: 6 tablespoons
- Wine vinegar: 3 ml
- Garlic: 1 clove
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
4
Combine rice with pepper. Dress the salad.
- Long-grain rice: 100 g
- Sweet pepper (capsicum): 1 piece
5
Sprinkle with chopped olives and herbs.
- Green olives: 50 g
- Fresh herbs: 1 bunch
