Insalata di riso (rice salad)

Make an Italian-inspired rice salad with this simple recipe by Mario Matassa – perfect for summer dining or a light lunch

rice salad
Serves 6
Preparation time 15 minutes
Cooking time 10-12 minutes


• 300g rice

• 4 artichoke heads, chopped

• 10-12 black olives, pitted, chopped

• 10 sun-dried tomatoes, chopped

• 2 medium carrots, peeled, chopped

• 1 small tin of sweetcorn

• 1 roasted red or yellow pepper,
skin removed

• 2 tbsp capers in brine

• 200g mozzarella, torn

• 6 tbsp extra-virgin olive oil

• 1 tbsp red wine vinegar

• salt and freshly ground black pepper


1 Bring a pan of salted water to the boil, then add the rice and cook according to packet instructions. Drain, then rinse under cold water to halt the cooking. Set aside to cool. 

2 Once cold, transfer the rice to a large bowl and add the artichoke, olives, tomatoes, carrot, sweetcorn, pepper and capers. Mix together well, then add the mozzarella. Mix the oil and vinegar together in a bowl, then add this to the rice too. Thoroughly mix everything together and taste for seasoning before serving.

TIP If you wish, skin the peppers as per the tip for the Mediterranean sandwich. Be careful with the seasoning for this rice salad, as the olives and capers will already be salty.


You can find plenty more delicious Italian-inspired recipes here