Rice Salad

Updated: Jul 24, 2020

Here's another summery easy salad/main dish. It reminds me of my childhood Summer time. I used to love it and still do....

Serve 4/5

Preparation time: 20/30 minutes


  • Rice (can use Uncle Ben' or rice for salads) 80 gr per person

  • 3/4 medium fresh ripe red tomatoes

  • one tin of tuna in olive oil

  • 2 boiled eggs (cut into slices and then pieces)

  • Cooked ham (2/3 thick slices)

  • Gruyere cheese (1 big piece cut into small cubes) - mature Cheddar cheese is an alternative

  • Black olives and capers

  • Seasoning: mixed fresh herbs, salt, pepper, olive oil, mayonnaise and mustard.


Boil the rice in salted water; in the meantime, in a bowl wash and cut the tomatoes into small pieces, season with salt and olive oil and let it rest for a little while until the tomatoes have released some juice.

Take a large serving bowl, put the rice in it and add all the other ingredients: drained and flake the tuna, add the eggs, the ham and the cheese both cut it into small cubes, olives and capers. Add any herbs of your choice ( I use basil, parsley, chive, origano, thyme) all finely chopped.

Now stir in the tomatoes.

In a small bowl prepare the seasoning and mix salt, pepper olive oil 3/4 tbsp of mayonnaise and 1 tsp of mustard.

Stir until you get a soft mixture to pour on the salad; stir again with a wooden spoon.

Put the salad in the fridge and take out a little bit before you want to eat it, stir it again and add some more olive oil if it seems a bit dry.


- Once the rice is cooked drain it, wash it under cold water, add some olive oil so it doesn't stick.

- I use a mild mustard but it really depends on your own taste; you may prefer a more pungent one.

- Prepare in advance and take out of the fridge about 20 minutes before so it is just slightly cold.

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