Rice salad with bresaola, arugula, and yellow cherry tomatoes is a complete, fresh, and colorful dish to take with you for lunch breaks at work or the beach.
In this dish, I experimented with colors, and as we know, the importance of colors in food and their effect on our body is significant, as well as their ability to attract our attention.
Don’t you find this rice salad with bresaola, arugula, and yellow cherry tomatoes appetizing?
I can assure you that in its simplicity, it will be appreciated. Prepare it for a light and healthy dinner with your friends.
With the arrival of summer, we crave freshness and lightness without sacrificing taste.
It takes just a few minutes to prepare, and it’s best to make it a few hours ahead and keep it in the fridge. When you serve it at the table, its vibrant colors will catch the attention of even the youngest.
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3/8 cup Arborio rice
- 2.8 oz bresaola
- 3.5 oz yellow cherry tomatoes
- 1 bunch arugula
- to taste salt
- 1 tbsp extra virgin olive oil
Steps
Put the pot on the stove with water for cooking the rice; meanwhile, prepare the ingredients for the dressing.
Wash and quarter the yellow cherry tomatoes.
Cut the bresaola slices into strips.
Wash and chop the bunch of arugula, combine all the ingredients and season with salt and the tablespoon of extra virgin olive oil.
Once the rice is cooked, drain it and rinse under running water.
Dress it with the prepared ingredients.
Once tasted, the rice salad with bresaola, arugula, and yellow cherry tomatoes will become one of your favorite dishes to accompany you in the beautiful season, where rice blends with perfectly matched ingredients.
