From the Amalfi Coast boasting a classic Mediterranean landscape, with a terrain that includes dramatic coastline topography scattered with terraced vineyards, to the revered artworks radiating out of St Peter’s Basilica while you wait to experience and capture the emotional and intense moment with a once-in-a-lifetime chance to join the Pope during his papal audience in the Vatican City, and from wafting by the beautiful sights of Venice on a 30-minute gondola ride to steep cliffs rising majestically from an impossibly blue sea at Capri, Italy is a sensual blend of both natural and cultural wonders that’s pleasing to the eye. Equally comforting are the regional Italian delicacies – Neapolitan pizzas, Tuscan Ravioli with ricotta and spinach, Lasagne al Forno in Bologna, and of course scoops of Gelatos just about anywhere.
However today we are talking about yet another comforting dish from Italy – Insalata di Riso (a flavorful Italian rice salad with Tuna) filled with healthy ingredients such as rice, tomatoes, tuna, peas, bell peppers, mushrooms, mozzarella, and pine nuts. Though it is often served as a side dish, you can consume it a main, when you plan to have a light dinner.
The dish is incredibly versatile, so almost any ingredient can be added to rice, even though chopped vegetables are the most popular choice. In Italy, there is a certain mix of preserved vegetables used for Insalata di riso that is only available during the summer, called condition.
This salad is very popular because it is easy to prepare, and it is believed that it tastes even better as it sits and marinates in its own juices. It is recommended to garnish Insalata di Riso with a few hard-boiled eggs on top. We would pair it with a glass of Pinot Grigio.
Recipe: Insalata di Riso
Ingredients
Dressing
4 Tbsp extra-virgin olive oil
1/2 Lemon, juiced
2 cloves 2 garlic, small or 1 large, finely minced
Salt and pepper to taste
1/2 tsp dried oregano
Salad
2 cups of Cooked Long-Grain Rice
2 tins of Tuna in Water No Salt Added
1/2 Red Pepper, diced
1 cup Cherry Tomatoes, cut in half
1 cup Sweet Corn, cooked or canned
1/2 cup Olives, assorted, cut in half
3 tbsp Pine Nuts, roasted (optional)
1/2 cup Mozzarella Cheese, fresh, cut up into bite sizes
1/2 cup Marinated Artichokes, cut in quarters (optional)
3 tbsp Parsley, fresh, chopped
2 tbsp Basil, fresh, chopped.
Method
In a large bowl, add rice, tuna, peppers, tomatoes, corn, olives, pine nuts, mozzarella cheese, artichokes (if using), parsley, and basil and mix together.
For the dressing, in a small bowl, mix the olive oil, lemon juice, garlic, salt and pepper, and oregano
Pour the dressing over the salad and mix well
Transfer the salad onto a serving plate and dig in!
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