The classic rice salad without mayonnaise or cold rice is a classic summer dish that appeals to both adults and children. With its festive colors, just seeing it makes you want to eat it.
Every occasion is a good one to prepare it as it is simple and quick to make, easy to transport, and, an important detail, can be made in advance.
We can take it with us on beach days, with the only precaution of ensuring it has a cold environment to preserve it well or serve it at summer dinners with friends, enjoy it with family as a single dish, and much more.
Everyone has their favorite ingredients to dress the rice salad, but following a correct procedure in the preparation phase is as important as what we add.
In my recipe, now well-tested, you will find interesting tips on how to obtain a tasty cold rice, with grains always al dente and well separated.
In keeping with the classic recipe and for a lighter result, I do not add mayonnaise, but those who wish can easily add it to the proposed recipe.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups rice (for salad)
- 8.5 oz tuna in oil
- 12 oz vegetables (pickled for rice salad (peppers, artichokes, pickles, capers, green olives, etc.))
- 1.25 oz black olives (pitted)
- 3 eggs
- 2 oz cheese (emmental, galbanino, or to taste)
- 8 cherry tomatoes (piccadilly or cherry)
- 3.5 oz sausages
- 2 tablespoons lemon juice
- 4 tablespoons extra virgin olive oil
Tools
- Saucepan
- Large Steel Tray
Preparation
To prepare the classic rice salad without mayonnaise, start by placing a large steel tray in the freezer. This will help cool the rice quickly.
Cook the rice (specific for salad) in plenty of salted water, following the cooking times indicated on the package.
Then drain it and immediately pour it into the previously chilled tray, season with two tablespoons of cold lemon juice, stir, and then spread the rice out evenly.
Boil the eggs for 8 minutes, then immerse them in cold water and let them cool.
Cook the sausages for 5 minutes, then cut them into pieces when ready.
Pitted olives are usually already divided in half, but for a better presentation it is advisable to divide them further to obtain 4 pieces from one olive.
Wash the cherry tomatoes and cut them into pieces, removing the seeds. Season them with a little oil and salt.
Cut the cheese into cubes. Shell the eggs and cut them into wedges.
Transfer the cold rice to a bowl, add the drained and shredded tuna in small parts, the also drained vegetables, and stir.
The weight of the pickled vegetables in the ingredient list above includes the preservation liquid.Then add the pitted black olives, leaving a few aside for decoration, and the sausages, then the chopped tomatoes (without any liquid they released) and the cheese.
Season with the extra virgin olive oil and mix.
Place the egg wedges only on top of the rice, so that the rice does not smell of egg and they are also a great decoration.
Also add some cherry tomatoes and olives on top for a more pleasant presentation.
Refrigerate for at least an hour before serving.
The classic rice salad without mayonnaise is ready.
Stored in the fridge, in an airtight container, it keeps for about 3 days.
Stored in the fridge, in an airtight container, it keeps for about 3 days.
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