Zucchini Rice Salad with Capers and Cherry Tomatoes
This Rice Salad is perfect for a light and healthy lunch or dinner. It's simple to make and tastes delicious. Best of all, it's really versatile: adding some protein makes it a complete meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Rice
Cuisine: Italian
Servings: 4 people
Author: Alessandra
1 saucepan large
1 grater large-hole
1 knife
1 bowl
- 250 gr paraboiled rice
- 5 small and tender courgettes
- 350 gr cherry tomatoes
- 1 sprig fresh parsley
- Some fresh basil leaves
- 2 tbsp. salted capers
- ⅚ tablespoon of extra virgin olive oil
- pepper
- salt
Cook the rice in a large saucepan of salted boiling water.
Trim the courgettes, then grate with a large-hole grater. Wash and cut the cherry tomatoes into wedges. Rinse the capers under current cold water and drain.
Finely chop parsley and basil leaves.
Tip all these ingredients into a large bowl, add the extra virgin olive oil, season with salt and pepper. Mix everything together.
Drain the rice “al dente” through a colander and rinse under cold running water immediately, to stop the rice cooking. Leave rice to drain a few seconds, shaking the colander a few times.
Pour the rice into the bowl and gently mix all together.
Once ready serve immediately.
Storing & Freezing: Keep in an airtight container in the fridge. Do not keep it longer than 2 days. Eat it at room temperature.
Substitution & Variations:
Rice - Choose brown rice if you want a healthier solution, brown rice has more nutrients and is more satisfying than white rice. Use Arborio or Vialone nano instead of parboiled rice
Cherry Tomatoes - grape tomatoes also work
Capers - capers can be replaced with black olives
Spicy - add chilli pepper flakes to imbue heat in or some spicy oil