Tuscan Rice Salad

Brighten up your table with this vibrant and flavorful Tuscan Rice Salad, a Mediterranean-inspired dish perfect for any occasion. This easy-to-make recipe combines fluffy long-grain rice with a medley of fresh vegetables like juicy cherry tomatoes, crisp cucumber, and sweet red bell pepper. Tossed with briny kalamata olives, fragrant basil and parsley, and a zesty dressing made with extra-virgin olive oil, red wine vinegar, and lemon juice, every bite of this salad bursts with Tuscan flair. Ready in just 35 minutes, this refreshing rice salad is perfect for summer picnics, potlucks, or as a light main course. Enjoy it chilled or at room temperature, and feel free to add a sprinkle of Parmesan cheese for an extra layer of richness. It's a healthy and satisfying option that can be made ahead and stored, making it a go-to recipe for busy days!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1.5 cups long-grain rice
• 3 cups water
• 1.5 cups cherry tomatoes
• 1 large cucumber
• 1 red bell pepper
• 0.75 cup kalamata olives
• 0.5 cup fresh basil leaves
• 0.25 cup parsley leaves
• 0.25 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 garlic clove
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup grated parmesan cheese (optional)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the 3 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it cool completely.

Step 2

While the rice is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and slice the kalamata olives in half.

Step 3

Finely chop the fresh basil and parsley leaves. Reserve a few whole basil leaves for garnishing, if desired.

Step 4

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic clove, salt, and black pepper to make the dressing.

Step 5

Once the rice is fully cooled, transfer it to a large mixing bowl. Add the prepared vegetables, olives, chopped herbs, and grated parmesan cheese (if using).

Step 6

Pour the dressing over the rice mixture and toss gently to combine, ensuring the rice is fully coated in the dressing and the ingredients are evenly distributed.

Step 7

Taste the salad and adjust the seasoning with additional salt or pepper, if needed.

Step 8

Serve immediately at room temperature or chilled. Garnish with reserved basil leaves before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving size	2205.6 grams (2205.6g)

Amount per serving	% Daily Value*
Calories	1800

Total Fat 124.00g	159%
Saturated Fat 25.30g	127%
Polyunsaturated Fat 0.10g
Cholesterol 48mg	16%
Sodium 5491mg	239%
Total Carbohydrate 136.00g	49%
Dietary Fiber 22.50g	80%
Total Sugars 18.30g
Protein 39.10g	78%

Vitamin D 0IU	0%
Calcium 1109mg	85%
Iron 16mg	91%
Potassium 2001mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 8.6%

Carbs: 29.9%