Rice Salad - Rachael Ray Every Day

Rice Salad

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Rice Salad
  • Prep Time
  • 6Servings

Ingredients

  • 4 cups cooked white rice
  • 4 ounces fresh mozzarella cheese, cut into cubes
  • 2 1/2 ounces fontina cheese, cut into cubes
  • 1 pint halved grape tomatoes
  • 1/2 cup quartered kalamata olives
  • 1 tablespoon chopped drained capers
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped flat-leaf parsley
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar

Preparation

In a large bowl, break up 4 cups cooked white rice. Stir in 4 ounces fresh mozzarella cheese cut into cubes, 2 1/2 ounces fontina cheese cut into cubes, 1 pint halved grape tomatoes, 1/2 cup quartered kalamata olives, 1 tablespoon chopped drained capers, 1/3 cup chopped fresh basil and 1/4 cup chopped flat-leaf parsley; season with salt and pepper. Drizzle with 3 tablespoons extra-virgin olive oil and 2 teaspoons balsamic vinegar and toss. Cover and refrigerate until chilled. Makes 6 cups.