Summer is salad season in my household, but this is not your everyday salad. There are no lettuce leaves in this one; in fact, it is rather substantial and hardly light, but the calories are so worth it. Today, I present you my Italian rice salad. 

Ideal for picnics, days at the beach, and even lunch boxes, an Italian rice salad is a staple dish served all over Italy, with countless variations. You can serve it immediately while it’s still warm, which is my favorite way of enjoying it, or you can let it come to room temperature or even chill it. Rice soaks up a lot of oil, making this dish much more delicious.

Variations

What I love about this dish is the countless variations. Like a true salad, you can really take liberty to make it your own. The recipe list below is a suggestion, as well as what I had on hand when I made it last and took the pictures for this blog post. Still, some other additions I love adding to this include diced olives, a few tablespoons of canned corn, diced-up fresh mozzarella, chopped sun-dried tomatoes, canned artichokes, and even diced-up grilled vegetables. Or even anchovies packed in olive oil. You get the idea; you’re only limited to your imagination! The one staple I always add is the tuna packed in olive oil. Remove it from the cans and break it down a bit. Do not drain the oil; that’s where all the great flavor comes from! 

One variation I have to my recipes from most is that I prepare the salad while the rice is still warm to hot. Many other recipes indicate preparing the salad with cooled rice. I prefer my salad while it’s still very warm, so that is how I prepare it. You can try it both ways. Let me know what you think! You can store the Italian rice salad in the fridge for 1 – 2 days, but mine never lasts that long. 

Italian Rice Salad 

Serves 4 – 6 as a Main Course 

Ingredients 

Sea salt to taste

1 1⁄2 cups long grain white rice or Arborio rice

4 – 6 large eggs, hard-boiled and diced

1/4 lb deli-style provolone cheese or 1⁄2 cup shredded mozzarella

1⁄2 cup grated Parmigiana Reggiano cheese 

1⁄4 cup extra-virgin olive oil, plus more to taste

2 (5-ounce) cans Italian tuna packed in olive oil (do not drain)

1/2 lb deli-style ham, finely cubed

1⁄4 lb deli-style salami or soppressata, cubed

1/4 cup pickled cauliflower, diced

Instructions 

1. Bring large pot of salted water to a boil. Add the rice and cook according to instructions on the box, about 15 – 18 minutes. (Or cook the rice in the rice cooker.)
2. While the rice cooks, boil the eggs, and chop and prepare the rest of the ingredients.
3. To a large mixing bowl, add the cooked and drained rice. Add the provolone and grated cheese and toss well. The heat from the rice will slightly melt the cheeses.
4. Add all the rest of the ingredients and mix well. Add extra oil, if desired, as rice tends to soak it up. Season with additional salt if needed.
5. Transfer the rice to a serving platter and serve hot or at room temperature. Store any leftovers in the fridge and consume within a day or two.