Fresh, colorful, and super easy: this rice salad with melon, plant-based deli slices, and pesto is the perfect summer celebration on a plate. A unique combination of flavors that unites the sweetness of melon with the savory taste of pesto, with a smoky and protein-rich note provided by the plant-based deli slices. Ideal for a light lunch, an outdoor picnic, or to impress at a dinner with friends. Preparing it is simple, enjoying it is irresistible. If you love rice salads, try the Greek rice salad, the rice salad with eggs and zucchini, the Mediterranean rice salad or the rice salad with lentils.
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OTHER COLD MAIN COURSES
Cold pasta with pesto mozzarella and cherry tomatoes
Couscous salad with tomato peas and mozzarella
Bulgur with green beans and mozzarella
Barley salad with caramelized cherry tomatoes
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the preparation of rice salad with melon
- 1 1/2 cups rice
- Half melon
- 3.5 oz plant-based deli slices
- 5 oz Genoese pesto
- to taste extra virgin olive oil
Tools
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- Pot
Steps for preparing rice salad with melon
Boil the rice in plenty of salted water. Drain it a couple of minutes before the indicated time, season with oil, and let it cool.
Clean the melon by removing the peel and seeds. Cut it into chunks and add it to the cold rice. Cut the plant-based deli slices into strips (I used the raw flavor one). Add melon and deli slices to the rice.
Enrich with pesto, saving some aside, mix, and let rest for 30 minutes. Plate and put “drops of pesto” on each plate
Storage and Variations
You can store the rice salad in the fridge for a couple of days
VARIATIONS
Rice salad with melon, smoked tofu, and mint: Add cubes of smoked tofu instead of vegan deli slices, for a protein-rich and flavorful touch. Complete with fresh mint leaves for a refreshing aroma.
Rice salad with melon, seitan, and basil: Replace the vegan deli slices with thinly sliced seitan, seasoned with spices or lightly marinated. Add fresh basil for an aromatic touch.
Rice salad with melon, avocado, and black olives: Incorporate ripe avocado cubes and pitted black olives. These ingredients provide creaminess and a Mediterranean flavor.nn4. Rice salad with melon, cherry tomatoes, and aromatic herbs:
Add halved cherry tomatoes, fresh herbs like parsley, coriander, or basil, and maybe some toasted pine nuts for a crunchy touch.
Rice salad with melon, cucumbers, and sprouts: For a lighter and crunchier touch, add cucumber slices and soy or alfalfa sprouts. You can also add chia seeds or poppy seeds for a nutritious touch.
