The quickest and easiest rice salad ever, Caprese rice salad is fresh, juicy, and prepared without cooking anything except the rice. Yet, in its simplicity, it was very much liked at home, thanks to the lemon that gives a fragrance that, especially when it’s hot, is a delight. Given the minimal quantity of ingredients, it is important that they are excellent: fresh and tasty cherry tomatoes, not too watery, mozzarella or mozzarella balls that taste like milk, and a good Italian organic lemon. Of course, the extra virgin olive oil, Italian and delicious. Let’s get to work and prepare Caprese rice salad together.
If you’re looking for more rice recipes, check out the ones below, they’re all worth trying.
- Difficulty: Very Easy
- Cost: Budget-Friendly
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Caprese Rice Salad
- 1 1/2 cups brown rice
- 2 mozzarella balls
- 7 oz beefsteak tomatoes
- 3 leaves basil
- 3 1/2 oz Taggiasca olives
- to taste extra virgin olive oil
- to taste salt and pepper
Tools for Preparing Caprese Rice Salad
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- 1 Saucepan
Steps for Preparing Caprese Rice Salad
Boil the rice in plenty of salted water. Drain it al dente. I never rinse it with cold water, I prefer to drain it well al dente and let it cool after seasoning with extra virgin olive oil.
Dip the beefsteak tomato in boiling water. Drain it after a couple of minutes, let it cool, and remove the skin, the fibrous part, and cut it into chunks.
Cut a couple of mozzarella balls into cubes as well.
Place rice, tomato, and mozzarella in a bowl. Scent with basil, salt, and pepper, if you like, add Taggiasca olives, and our rice salad is ready.
Storage
We can store the rice salad in the fridge for a day or two, but I recommend adding the tomatoes at the last moment.
