Italian Cold Rice Salad

I'm a huge fan of rice salads for summer! This Italian Cold Rice Salad recipe features fresh garden tomatoes and basil, sharp parmesan cheese, crisp romaine, and radicchio lettuce, and a simple Italian style dressing to pull it all together.

Course Main Course, Salad

Cuisine American

Prep Time 10

Cook Time 0

Refrigerate 30

Total Time 40

Servings

Calories 282kcal

Author Sharon Rhodes

Ingredients

FOR THE SALAD

4 cups chopped romaine lettuce
2 cups chopped radicchio
2 cups cold, cooked brown rice
1 cup halved cherry tomatoes
1 shallot, thinly sliced
½ cup freshly chopped basil
4 pepperoncini peppers
4 tbsp grated parmesan cheese

FOR THE DRESSING

¼ cup oil (olive, grapeseed, avocado)
2 tbsp white vinegar
1 clove garlic, minced
½ tsp mustard (grainy is best)
¼ tsp dried basil
½ tsp sugar (I use maple syrup)
¼ tsp sea salt
freshly ground pepper

Instructions

In a large mixing bowl add the salad ingredients except for the pepperoncini peppers and parmesan cheese. Toss to combine.
In a small mason jar add the ingredients for the dressing and shake it vigorously for about a minute to emulsify.
Pour the dressing over the ingredients in the mixing bowl and toss it well.
Cover the bowl and let the salad sit in the fridge for a minimum of 30 minutes.
Serve the salad topped with a pepperoncini pepper and parmesan cheese.
Leftovers can be stored covered in the fridge for 3-4 days.

Nutrition