Cold Rice Salad
6 servings
30 minutes
Cold rice salad is a refreshing and light dish from Italian cuisine, perfect for warm days. Its history originates from Mediterranean tradition, where simple ingredients create exquisite flavor. This salad combines tender rice, sweet tomatoes, aromatic mushrooms, and fresh parsley that adds brightness to the taste. The dressing of wine vinegar and olive oil makes the salad rich, while crumbled boiled egg adds softness. This salad is served chilled, making it an excellent choice for summer dinners or picnics. It works well as a standalone dish or as a side to fish and meat. The dish is not only tasty but also nutritious, rich in vitamins and healthy fats.
1
Boil rice in boiling water for 10-15 minutes, then rinse in a colander under cold water. Leave to drain.
- Rice: 300 g
2
Place the tomatoes in a sieve, sprinkle with salt, and let the excess juice drain.
- Tomatoes: 750 g
- Salt: to taste
3
Put the mushrooms in a bowl, add lemon juice, and mix well.
- Fresh mushrooms: 250 g
- Lemon: 0.5 piece
4
Transfer the rice to a large salad bowl, add tomatoes, mushrooms, bell pepper, and parsley.
- Rice: 300 g
- Tomatoes: 750 g
- Fresh mushrooms: 250 g
- Parsley: 40 g
5
Mix vinegar and oil together and add salt.
- Wine vinegar: 2 tablespoons
- Olive oil: 6 tablespoons
- Salt: to taste
6
Pour the dressing into the salad and mix well. Before serving, sprinkle the salad with crumbled boiled egg. The salad can be served in a salad bowl or on a plate garnished with lettuce leaves.
- Chicken egg: 1 piece
