For best flavor, make it about 30 minutes or so before you serve it and set aside or refrigerate to allow the flavors to meld. I’ll admit the first time I made this rice salad was to use up some leftover lemon rice. I added whatever chopped veggies and fresh herbs I found in the back of the fridge and tossed it all with a little vinaigrette. Viola! I’ve been making some version of rice salad since until I arrived at a favorite: Italian-style rice salad recipe. You’ll love the flavor combination in this bright and healthy salad. And because rice salad will hold up well and makes a great side for your next picnic or potluck. Heck, great for lunch the next day!
Brown Rice Salad, Italian-Style
This is my take on Insalata di Riso (Italian rice salad), of which there are plenty of variations that make the perfect hot-weather picnic meal or a simple lunch. The base of this rice salad recipe is brown rice. I chose brown rice here because I really enjoy the subtle nutty flavor. You can use any rice you like (or you can try cauliflower rice for a low-carb option like I did in this cauliflower salad recipe!) I noticed that many Italian rice salad recipes often add some sort of protein–boiled eggs, prosciutto, beans, or tuna. In this recipe, I opted for tuna (quality tuna packed in extra virgin olive oil). For me, the right combination of texture and flavor is what makes the best brown rice salad recipe. That’s why I love adding a variety of fresh, crunchy items like red onions, bell peppers, and cherry tomatoes along with a couple of briny, marinated items like artichoke hearts and pickles! Some cooked peas balance out the salty flavors and bring a pop of green. No fussy dressing needed here. A little red wine vinegar and my favorite extra virgin olive oil with one minced garlic clove.
Tips for how to make rice salad recipe
Cook the brown rice in advance. You can make the rice ahead the night before and allow it to rest in the fridge. For this recipe, you need 2 cups of cooked rice, you can start with 3/4 cup to 1 cup of dry rice. I like to rinse the rice well and soak it in water for 20 to 30 minutes or so to get rid of excess starch. Follow the package instructions for brown rice from there (you can also use another rice option like this rice and vermicelli) To make this brown rice salad, combine the cooked rice with the tuna, fresh chopped veggies, marinated artichoke hearts, finely chopped pickles, cooked sweet peas, fresh parsley… Pour the dressing (red wine vinegar, olive oil, and garlic). Give it a good toss to combine. Allow the salad to rest in the fridge for 30 minutes before serving. This allows the rice to absorb the tasty flavors. Just give it a toss to refresh before serving. Store leftovers in the fridge for 2 to 3 days. Great lunch option!
Can you freeze rice salad?
While you can safely freeze rice for later use (just let your freshly cooked rice come to room temp before freezing it in a container or freezer bag), I don’t recommend that you freeze this brown rice salad. Given the tuna and several other fresh and marinated items in this rice salad, it’s not the kind of thing I would freeze.
More Recipes to Try
Mediterranean Tuna Salad Panzanella Salad Stuffed Zucchini Boats 17 Mediterranean Chickpea Recipes that are Not Hummus You may also like 50+Mediterranean Diet Recipes. Or check out the archives for all our recipes. And be sure to join my email list for FREE weekly meal plans and more!
