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Giada's Insalata di Riso (Rice Salad)

  • Author: Michelle Burns
  • Total Time: 40 minutes
  • Yield: 2 -4 servings 1x




  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1 tsp dried oregano


  • 2 cups cooked white or brown rice
  • 2 ounces prosciutto cotto or ham, slice (about 3/4 cup)
  • 3 ounces provolone cheese, sliced (about 3/4 cup)
  • 1 ounce oil-packed tuna, drained (OPTIONAL)
  • 1 small fennel, sliced small
  • 1 jarred roasted red pepper, sliced
  • 3/4 cup frozen peas, thawed
  • 1/3 cup kalamat olives, pitted, chopped
  • 1/2 tsp kosher salt
  • 1/3 cup chopped fresh basil
  • 2 eggs, hard-boiled, chopped
  • 1-2 cups salad greens
  • 10 cherry tomatoes, cut in half



  • Whisk all ingredients together until well incorporated.
  • Set aside


  • In large bowl, place cooled rice
  • Pour 1/3 of the dressing over the rice and mix well to combine and coat the rice
  • Add the vegetables, olives, and basil.
  • Pour 1/3 of the dressing over the rice and vegetable mixture and mix well.
  • Add the ham, cheese, tuna (if using), and eggs and mix thoroughly.
  • Allow the salad to rest for at least 15 minutes for flavors to meld
  • To serve: place greens in the bottom of a bowl or on a platter.
  • Use the remaining dressing to lightly season the greens.
  • Top with rice salad.
  • Garnish with cherry tomatoes


Source: Giadzy

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes (plus cooling time)
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