Rice salad with condiriso: a classic recipe that is part of my childhood, when there was no rice salad without pickles. A very tasty recipe that you can take to the office after returning from vacation or enjoy on the beach.
You can make this dish with the type of condiriso you prefer; I used a light one that also has mushrooms. There really is a wide choice!
This rice salad is easy and quick, you can even make it a few hours in advance and leave it in the fridge to rest, so the flavors blend well and it becomes even tastier!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 1/4 cups rice for salads
- 1 1/4 cups condiriso
- 7 oz mozzarella
- 2 hard-boiled eggs
- 3 1/2 oz cooked ham (diced)
- 3 1/2 oz tuna in oil
- 8 cherry tomatoes
- extra virgin olive oil
- salt
How to Make the Classic Rice Salad with Condiriso
Boil some salted water in a pot and, when it boils, pour in the rice. Cook it according to the package instructions, then drain it, put it in a large bowl, and season with a little extra virgin olive oil.
While the rice cools, prepare all the ingredients: cut the cherry tomatoes and mozzarella into pieces and drain the tuna and the condiriso.
When the rice is cold, you can add the ingredients you have prepared.
Add the eggs last, as they are more delicate, adjust the salt, and refrigerate the rice salad until ready to serve.
Storage
You can store the classic rice salad with condiriso in the fridge, sealed in an airtight container, for 2-3 days.
