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    Home » Recipes » Risotto and Rice

    Zucchini Rice Salad with Capers and Cherry Tomatoes

    Published: Sep 22, 2021 by Alessandra · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Italian 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.

     

    rice sald zucchini in a plate with a jar of sauce

     It is very quick and easy, it comes together in only than 20 minutes and I bet It’s going to become your new go for summer lunch.

     

    a bite of zucchini rice salad with cherry tomato
    Jump to:
    • What makes this recipe great
    • Ingredients
    • Instructions
    • Substitutions & Variations
    • Storage
    • Expert tips
    • Frequently asked question
    • Recipes you might enjoy:
    • Recipe
    • Comments

    What makes this recipe great

    Rice Salad is perfect for hot summer days

    This salad is full of such amazing flavor!

    The leftovers are perfect for the next day!

    To make the rice salad a unique dish, add a protein

    Ingredients


    • Rice: Parboiled rice is suitable for salad, it does not overcook. 
    • Zucchini: It's important to choose fresh zucchini
    • Capers: add flavor to the salad, choose quality salted capers
    • Parsley and Sage: fresh is best

    See recipe card for quantities.

    Instructions

    Cook the rice in a large saucepan.

    Grate the courgettes, wash and cut the cherry tomatoes into wedges. Rinse the capers and drain. Chop parsley and basil leaves

    Mix all these ingredients into a large bowl, add the extra virgin olive oil, season with salt and pepper.

    Drain the rice “al dente” and leave it to drain a few seconds.

    Pour the rice into the bowl and gently mix all together.

     

    Substitutions & Variations

    • Rice - Choose brown rice if you want a healthier solution, brown rice has more nutrients and is more satisfying than white rice. Arborio or Vialone nano are good as well.
    • Cherry Tomatoes - grape tomatoes also work
    • Capers - capers can be replaced with black olives
    • Spicy - add chili pepper flakes or some spicy oil to imbue heat into the dish
    • Dressing - use any other dressing you like.
    • Add - pumpkin seeds, sesame seeds

    Storage

    Keep in an airtight container in the fridge for the day after. Do not keep it longer than 2 days and preferably eat it at room temperature. Before serving, give it a good stir.

     -

    Expert tips

    Rice salads are perfect for trips out of town, picnics, to go to the beach. It is important to use the right rice, one that doesn't become too soft and overcooked.

    Make sure you use fresh ingredients instead of ready-made condiments since although these are more convenient and practical, they often use low-quality oil and unhealthy ingredients.

    Before cooking, rinse the rice with water in a fine-mesh strainer and a bowl or pot under running water. Repeat the operation by moving the rice with your hands until the water is clear. This allows to remove a part of the starch and have rice more suitable for salads

    The best way to enjoy rice salad is at room temperature. Take it out of the fridge about an hour before serving.

    To make the rice salad a unique dish, add a protein such as mozzarella, chicken, tuna or salmon.

    Frequently asked question

    How do I know if the courgettes are fresh?

    There are two things to keep in mind if you want to know if they are fresh. They need to be firm and compact.

    How do I know if the courgettes are sweet?

    You can check if they are sweet by looking at their size and color. The size should be medium to small and the color should be a light green.

    Is rice salad healthy?

    Yes, it’s a balanced meal. You can make it healthier using brown rice.

    Can I freeze it?

    This summer salad doesn't stand up well to freezing.

    Is rice salad gluten-free?

    Yes, absolutely. Rice and vegetables are gluten-free.

    I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram!

    Recipes you might enjoy:

    • Farro salad in a white plate
      Italian Farro Salad with Melon and Feta
    • Bowl with Chicken salad from above. It combines Chicken with tomatoes, salad and orange slices
      Chicken and Orange Salad with Cherry Tomatoes
    • Tuna-Salad-with-Blackberries in a white plate on a light pink surface
      Salad with Blackberries, Tuna and Walnuts
    • A view from above Barley Salad with Watermelon in a white bowl on a wooden table. The dish shown all ingredients. On the side a bowl of barley and a little bowl with the dressing
      Barley Salad with Watermelon

    Recipe

    Zucchini rice salad in a plate with sauce and capers
    Print Recipe Pin Recipe

    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

    Equipment

    • 1 saucepan large
    • 1 grater large-hole
    • 1 knife
    • 1 bowl

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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
     

    More Risotto and Rice

    • A view from above of Pumpkin Risotto with Gorgonzola in a white plate on a bright linen.It is topped with fresh parsley and walnuts
      Butternut Squash Risotto with Gorgonzola cheese
    • Two plates with Broccoli Risotto with Gorgonzola in white plates. Risotto is topped with broccoli florets and pancetta
      Creamy Risotto with Broccoli and Pancetta
    • A view from above Asparagus in a white dish on a red linen. The dish is garnished with asparagus.
      Asparagus Risotto
    • Radicchio Risotto with Gorgonzola on a white plate and wood table shown from above. Risotto is topped with fresh radicchio
      Risotto with Radicchio from Treviso and Gorgonzola cheese

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

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