Sicilian rice salad, or rather Eolian-style rice salad. We all know the Eolian potato salad, rich, tasty and aromatic, perfect to enjoy on a lovely warm summer evening — so why not make a rice version? The rice salads are a summer must and keep us company well into September. With summer just around the corner, it’s time to start saving all those cold-dish recipes that will let us enjoy the beautiful days without the worry of having to think about lunch during the hottest hours or while we’re having fun at the beach. The other day I prepared for my loved ones the Eolian potato salad and while I dressed it with tuna, cherry tomatoes, onion, olives and capers, I thought these would be the perfect ingredients for a tasty Sicilian-style rice salad inspired by the Eolian potato salad. So the next day I put my idea into practice and prepared a special rice salad that was really good and disappeared in no time! Let’s go to the kitchen — I’ll tell you how to make a perfect and original rice salad, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Sicilian rice salad
- 1 2/3 cups parboiled rice
- 2 cups cherry tomatoes
- 5.3 oz tuna in oil (drained (about one 5-oz can))
- 2.5 tbsp capers (rinsed)
- 1.8 oz green olives (pitted)
- 1.8 oz black olives (pitted)
- 1 red onion (small)
- to taste extra virgin olive oil
Tools
- Pot
- Baking dish
- Bowls
- Colander
Steps
Bring a pot filled with water to a boil, season with salt and add the rice. Cook until al dente, then drain it; stop the cooking process and remove the starch by rinsing the rice under cold running water through a suitable colander, then let it drain.
Dress the rice with a generous drizzle of olive oil, add the olives, capers and thinly sliced onion,
add the drained tuna in oil, the cherry tomatoes halved and a sprinkle of oregano.
Adjust salt if needed, toss everything together and finish with a few basil leaves.
The salad is ready: you can serve it immediately or after a few hours of resting in the fridge (but do not exceed 24 hours).
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