Rice salad with raw vegetables and ham, a tasty dish, quick to prepare and served cold. While the rice cooks, I prepared all the ingredients, just cut everything into cubes and mix them with the rice.
With the heat, I always try to prepare cold dishes and salads to avoid spending too much time at the stove and to eat something refreshing. This is one of our favorites, you can also prepare it a few hours in advance and leave it in the fridge, so the flavors blend well and it becomes even more delicious!
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, Summer
Ingredients
- 1 1/4 cups parboiled rice
- 5 oz cooked ham (single slice)
- 3.5 oz asiago (or scamorza)
- 7 oz cherry tomatoes
- 1 cucumber
- Half yellow bell pepper
- 12 olives
- extra virgin olive oil
- balsamic vinegar
- salt
How to prepare rice salad with raw vegetables and ham
Boil salted water in a pot, and when it boils, add the rice. Cook according to the package instructions (usually 12 minutes), then drain and cool it under running water to stop cooking.
While the rice cooks, quarter the cherry tomatoes, and cut the bell pepper and cucumber into pieces (I removed some of the peel).
Place the cold rice in a bowl and season it with olive oil and a splash of balsamic vinegar. Add all the vegetables and olives, mixing well.
Cut the ham and cheese into cubes and add them to the rice. Mix everything and place it in the fridge, or divide it into plates and serve.
Storage
You can store this rice salad in the fridge in an airtight container for 2-3 days.
