Description
An easy to make and enjoyable Italian salad.
Ingredients
Scale
- 1 3/4 cup Arborio rice
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 1/2 cup fresh peas
- 1/2 cup fresh corn, cut off the cob
- 3 medium eggs, hard-boiled
- 1 cup cherry tomatoes
- 1 cup pitted green and black olives
- 1 cup fontina cheese, diced
- 1/2 cup ham, diced
- 4 oz of tuna in oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Put a large pot of salted water on the stove and bring to a boil. Boil the rice according to package instructions.
- At about 2 minutes less than the time indicated on the package (usually 14-15 minutes), drain the rice in a colander. The grain inside should still be slightly hard. As soon as it’s drained, put the rice in a bowl and allow it to cool.
- In a small bowl, add 1 tablespoon of vinegar and 3 tablespoons of oil. Stir to combine.
- Boil the peas gently for 2-3 minutes. Drain into a colander. Run very cold water over them until cool. Set aside to drain.
- Cut the corn off the cob and leave it raw.
- Boil the eggs for about 10 minutes. Peel them and let them cool.
- Wash the cherry tomatoes and cut them in halves or quarters, depending on size. Set aside.
- Cut the pitted olives into rounds.
- Cut the cheese and ham into cubes.
- Drain the tuna from the oil.
- Add all of the prepared salad ingredients into the bowl of rice and gently toss everything together, making sure to get everything incorporated evenly and breaking up any large clumps of rice.
- Season with salt and pepper to taste and garnish with fresh basil leaves.