The rice salad with peaches and bresaola with arugula and asiago is a quick and delicious cold summer first course, a fresh dish to prepare in a few minutes. I really like salty combinations with fruit, and I thought of preparing this unique dish for lunch and it was literally devoured, we all ate it, even the kids, they loved it! The rice salad with peaches and bresaola is also perfect to take to the beach, to the park, or to the office, great for a buffet or an aperitif, it will win you over at the first taste!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.5 cups salad rice
- 3.5 oz bresaola
- 3.5 oz asiago
- 1.75 oz arugula
- 6 nectarines
- 3 tbsp extra virgin olive oil
- 1 lemon juice
- to taste salt
- to taste black pepper
Steps
The rice salad with peaches is very simple and quick to prepare. While cooking the rice in boiling salted water for 10/12 minutes (check the cooking time on the package), clean the peaches, peel them and cut them into small pieces.
Drain the rice well and, if you have time, let it cool. Then put it in a bowl and add the peaches, chopped bresaola, roughly chopped arugula, cheese pieces, lemon juice, extra virgin olive oil, a pinch of black pepper, and mix all the ingredients well.
You can enjoy the rice salad with peaches and bresaola immediately, or, better yet, let it sit in the fridge for a bit (at least 30 minutes) to cool down and absorb flavors well.
Advice:
The rice salad with peaches keeps in the fridge for a couple of days. You can substitute asiago with another cheese like feta, primo sale, smoked cheese, or even mozzarella.
Other rice salad recipes HERE
