Classic Italian Rice Salad (a.k.a. Fancy Cold Rice Party Bowl)
This is not your average cold rice situation—this is the Italian summer MVP. Loaded with tuna, crisp lettuce, juicy cherry tomatoes, briny olives, cheese, and perfectly boiled eggs, this chilled rice dish proves that leftovers can be legendary if done right.
Equipment
- Large pot
- Mixing bowls
- Strainer
- Sharp Knife
- Cutting board
- Small pot
Ingredients
- 1 ½ cups rice for salads short-grain or parboiled rice works best
- 10 oz canned tuna in olive oil drained
- 4 cups chopped iceberg or romaine lettuce
- 1 cup cherry or grape tomatoes halved
- 2 cups mixed pickled vegetables like carrots, mushrooms, artichokes, peppers, pearl onions
- ⅔ cup green olives whole or sliced
- ⅓ cup pitted black olives chopped
- 3 oz cooked ham diced (optional)
- 3 oz fontina or mozzarella cheese diced (optional)
- 3 tablespoons extra virgin olive oil
- Salt to taste
- 3 tablespoons cold apple cider vinegar or lemon juice
- 4 large eggs
Instructions
- Boil the Rice: Bring a large pot of salted water to a boil. Cook the rice according to package directions until just al dente—tender but still firm. Drain and don’t rinse it.1 ½ cups rice for salads
- Cool the Rice Smartly: While the rice is still hot, place it in a large mixing bowl and immediately stir in the cold vinegar or lemon juice. This cools the rice without turning it gummy. Chill the rice in the fridge.3 tablespoons cold apple cider vinegar or lemon juice
- Prep the Lettuce: Chop the lettuce and toss it in a bowl with a little olive oil and salt. Keep it in the fridge to stay fresh and crisp.4 cups chopped iceberg or romaine lettuce, 3 tablespoons extra virgin olive oil
- Prep the Tomatoes and Olives: Slice the cherry tomatoes in half and season them with a little olive oil and salt. Chop the black olives and slice or leave the green olives whole. Chill all of it until ready to assemble.1 cup cherry or grape tomatoes, ⅔ cup green olives
- Cook the Eggs: Place the eggs in a small pot and cover them with water. Bring to a boil and cook for about 5 minutes until hard-boiled. Cool them under cold water, peel, slice or quarter them, and refrigerate.4 large eggs
- Mix in the Tuna: Once the rice has cooled, stir in the drained tuna until evenly mixed.10 oz canned tuna in olive oil
- Add Lettuce: Add the chilled, seasoned lettuce to the rice and mix well. You can toss in some arugula or baby spinach if you're feeling extra green.
- Chill Again: Let the rice salad rest in the fridge while everything else finishes cooling. This helps the flavors meld together.
- Finish the Mix: Add the chopped pickled vegetables, black olives, green olives, and finally the seasoned cherry tomatoes. Stir everything together until well combined.2 cups mixed pickled vegetables, ⅓ cup pitted black olives
- Optional Add-Ins: If using, stir in the diced ham and cheese. This adds a little extra richness and protein, but the salad is already a winner without them.3 oz cooked ham, 3 oz fontina or mozzarella cheese
- Top with Eggs: Place the sliced or quartered eggs over the top of the rice salad. Garnish with a few extra olives if you want it to look fancy.
- Store It Right: Keep the salad covered in the fridge for up to 4 days. It gets even better as it sits, making it perfect for lunches, picnics, potlucks, and showing off at your next summer gathering.
