Italian Rice Salad
30 min
Easy
8
Ingredients
400g/14oz uncooked rice
200g firm mozarella
200g black pitted olives, halved
2 hard boiled eggs, peeled and diced
1 cup cherry tomatoes, chopped into small chunks
5 spring onions, finely sliced
bunch flat leaf parsley, chopped
1 jar Tuna in olive oil, roughly flaked (optional)
2 tbsp pickled onions
2 tbsp caper, drained and rinsed
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 tbsp balsamic vinegar
Method
The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, drained. Then mix in the rest of the ingredients.
Stir through the balsamic vinegar, lemon juice and olive oil and season to taste. Dress the rice mixture, cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.