I'm pleased to share this recipe for Italian Summer Rice Salad which captures the essence of sunny days and Mediterranean flavors in every bite.
When the weather is warm, rather than serve salads made with pasta, which can get mushy, Italians make salads with rice. Long-grain rice is used to help the grains remain separate—not sticky and clumpy.
Combining the light chewiness of long-grain rice with the richness of roasted red or yellow peppers, the freshness of cherry or grape tomatoes, and the savory notes of chopped anchovies and black olives, this salad is a delight of tastes and textures.
You'll want to serve this salad warm or at room temperature. Once refrigerated be sure to remove it from the fridge and warm it slightly or let it sit out until at room temperature for best flavor.
How Many Calories and Weight Watchers Points in this Italian Summer Rice Salad?
According to my calculations, each serving has 154 calories. To see your WW Points for this recipe and track it in the WW app or site, Click here!
For a low carb, calorie, points variation, substitute cauliflower rice for the long grain rice.
Summer Italian Rice Salad Ingredients
- 1-½ cups long-grain rice, cooked according to package instructions to make approximately 4-½ cups (I used my rice cooker (affiliate link)).
- Salt
- 2 roasted red or yellow peppers chopped (about 1 cup) (I used well drained jarred peppers)
- 1 cup cherry or grape tomatoes, halved or quartered if large
- 1 (2 ounce) can anchovies, drained and chopped
- ½ cup flavorful black olives, pitted and chopped (I used Kalamata)
- ¼ cup chopped fresh basil
- ¼ teaspoon granulated garlic
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
How to Make Italian Rice Salad Step by Step
Step 1: Assemble and prepare your ingredients...
Ingredients for Italian Summer Rice Salad
Step 2: In a large serving bowl, combine the peppers, tomatoes, anchovies, olives, basil, garlic, olive oil and lemon juice. Toss well.
Chopped tomatoes, roasted peppers, olives, anchovies and basil for Italian Summer Rice Salad
Step 3: Add the rice and stir to combine. Taste and add salt and pepper to suit your tastes.
Stirring together Italian Summer Rice Salad
Serve warm or at room temperature. Once refrigerated be sure to remove it from the fridge and warm it slightly or let it sit out until at room temperature for best flavor.
Summer Italian Rice Salad Ready to Enjoy
Recipe Notes
- Be sure to mix your salad while the rice is still warm, not cold as some recipes direct. Warm rice will better soak up the flavors of the dressing and olive oil.
- Long-grain rice is used to help the grains remain separate - not sticky and clumpy.
- 1-½ cups uncooked rice should make about 4-½ cups cooked rice.
- The rice will harden in the fridge so it is best to serve this salad at room temperature.
- For a low carb, low calorie, low WW Points variation, substitute cooked cauliflower rice for the long grain rice.
Serving Suggestions
This salad goes especially well with most anything from the grill - fish, chicken, steak or even skinny portobello mushroom steaks.
Or turn it into a whole meal by adding a can of tuna.
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Italian Summer Rice Salad
Ingredients
- 1-½ cups long grain rice, cooked according to package directions (I used my rice cooker.)
- 2 roasted red or yellow peppers, chopped (about 1 cup) (I used well drained peppers from a jar.)
- 1 cup cherry or grape tomatoes, cut into halves or quarters if large
- 2 ounces canned anchovies, well drained and chopped
- ½ cup flavorful black olives, pitted and chopped (I used Kalamata olives)
- ¼ cup chopped fresh basil
- ¼ teaspoon granulated garlic
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt to taste
Instructions
- In a large serving bowl, combine the peppers, tomatoes, anchovies, olives, basil, garlic, olive oil and lemon juice. Toss well.
- Add the rice and stir to combine. Taste and add salt and pepper to suit your tastes.
- Serve warm or at room temperature. Once refrigerated be sure to remove it from the fridge and warm it slightly or let it sit out until at room temperature for best flavor.
Equipment
Recipe Notes
- Be sure to mix your salad while the rice is still warm, not cold as some recipes direct. Warm rice will better soak up the flavors of the dressing and olive oil.
- Long-grain rice is used to help the grains remain separate - not sticky and clumpy.
- 1-½ cups uncooked rice should make about 4 ½ cups cooked rice.
- The rice will harden in the fridge so it is best to serve this salad at room temperature.
- For a low carb, low calorie, low WW Points variation, substitute cooked cauliflower rice for the long grain rice.
Recipe source: 1,000 Italian Recipes (affiliate link) by Michele Scicolone
More Healthy Rice Recipes for Weight Watchers
- Brown Rice Tomato Basil Salad
- Slow Cooker Brown Rice with Lentils
- Escarole and Brown Rice Soup
- Easy Healthy Sausage with Spinach and Wild Rice Soup
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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