Rice salad with vegetables and feta is a delicious summer main course rich in vitamins and flavorful, perfect for lunch or to take with you during your beach days.
Once again, I recommend trying the recipe and, as always, I look forward to your feedback on my Instagram @isaporidicasa. Ready to start? I’ll see you in the kitchen!
OTHER SALAD RECIPES:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 cups Basmati rice
- 1 red bell pepper
- 1 yellow bell pepper
- 3 medium zucchinis
- 7 oz canned peas, drained
- 9 oz cherry tomatoes
- 9 oz feta cheese
- 1 bunch arugula
- salt and pepper
- extra virgin olive oil
- 1 clove garlic
- chopped parsley
Tools
- Pan
- Bowl
Steps
Cut the bell peppers in half, remove the seeds and white filaments, grill them on the griddle or in the pan until they become soft and roasted. Let them cool and remove the skin. Slice the peppers into strips and place them in the bowl with the clove, a drizzle of extra virgin olive oil and some fresh chopped parsley. Adjust with salt and pepper, mix carefully, and set aside.
Wash and clean the zucchinis, then cut them into small pieces. Place them in a pan with the garlic clove in its skin and cook until tender yet crunchy.
At the end of cooking, remove the garlic and season with salt, pepper, and chopped parsley.
Rinse the basmati rice under running water, then cook in plenty of salted water, drain, place it in a large bowl, add a drizzle of oil, mix, and let cool.
Wash the cherry tomatoes and cut in half, place them in the strainer with a small pinch of fine salt and mix. Let them rest for 30 minutes to release excess water.
Add the zucchinis with the peppers and peas to the rice.
Add the feta cheese cut into small cubes
Finally, add the cherry tomatoes and chopped arugula. Mix carefully and store in the refrigerator for at least a couple of hours before serving.
