Creamy Ricotta Rice Salad

Ingredients

• 300 g Long grain rice (Rinse before cooking, can be substituted with brown rice or basmati)
• 0.5 Cucumber (Peel, deseed and dice)
• 10 Cherry tomatoes (Wash and halve)
• 10 Sun‑dried tomatoes in oil (Drain and dice)
• 15 Pitted Italian olives (Slice if needed)
• 10 Pickles (Slice into thin rounds)
• 100 g Tuna in oil (Drain and crumble)
• 100 g Ricotta (Adds creaminess and freshness)
• 2 tablespoons Fresh chives (Finely chop)
• 2 tablespoons Extra‑virgin olive oil (For the dressing)
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Dried oregano
• to taste Salt
• to taste Ground black pepper
• a few Fresh basil leaves (Optional, for the finishing touch)

Instructions

1. Cooking the rice

   Rinse the rice under cold water. Place it in a saucepan with the amount of water indicated on the package, bring to a boil, cover and cook 10‑12 minutes. Remove from heat, let rest 5 minutes, then spread on a tray to cool completely.

   Time: PT27M

   Temperature: boiling water

2. Preparing the cucumber

   Peel the half‑cucumber, remove the seeds, then dice into about 1 cm pieces.

   Time: PT5M

3. Cherry tomatoes

   Wash the cherry tomatoes and halve them.

   Time: PT2M

4. Sun‑dried tomatoes

   Drain the oil‑packed sun‑dried tomatoes, then dice them finely.

   Time: PT2M

5. Olives

   Slice the pitted olives into rounds or leave whole according to preference.

   Time: PT1M

6. Pickles

   Slice the pickles into thin rounds.

   Time: PT2M

7. Tuna

   Open the tuna can, drain the oil and crumble the tuna with a fork.

   Time: PT1M

8. Incorporating the ricotta

   Add the ricotta to the still‑warm rice and gently mix until the grains are lightly coated.

   Time: PT2M

9. Chives

   Rinse the chives, pat dry and finely chop.

   Time: PT2M

10. Dressing

    In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, salt and pepper to taste.

    Time: PT2M

11. Assembling the salad

    In a large bowl, combine the ricotta rice, cucumber, cherry tomatoes, sun‑dried tomatoes, olives, pickles, tuna and chives. Pour the dressing, toss gently and add a few fresh basil leaves.

    Time: PT3M

12. Finishing and serving

    Taste the salad, adjust salt/pepper if needed, then serve chilled or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Long grain rice: basmati rice, brown rice
• Instead of Cucumber: zucchini
• Instead of Cherry tomatoes: cocktail tomatoes
• Instead of Sun‑dried tomatoes in oil: sun‑dried tomatoes
• Instead of Pitted Italian olives: green olives, black olives
• Instead of Pickles: capers
• Instead of Tuna in oil: tuna in water, sardines
• Instead of Ricotta: cream cheese, light mascarpone
• Instead of Fresh chives: flat parsley, tarragon
• Instead of Extra‑virgin olive oil: canola oil
• Instead of Fresh lemon juice: apple cider vinegar
• Instead of Dried oregano: Herbes de Provence
• Instead of Fresh basil leaves: mint

Equipment Needed

• Saucepan with lid
• Colander
• Cutting board
• Chef's knife
• Mixing bowl (salad bowl)
• Wooden spoon
• Measuring spoon

Critical Steps — Do Not Skip

• Cooking the rice (must be perfectly cooked and cooled)
• Incorporating the ricotta (do not over‑mix)
• Assembling (mix gently to keep the rice texture)

Chef Tips from the Video

• Use long‑grain rice for a more airy texture.
• Add a drizzle of the oil reserved from the sun‑dried tomatoes to intensify the flavor.
• Serve the salad with a few arugula leaves for a peppery touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended, the rice texture deteriorates.

Room temperature: Can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Cook the rice the day before and keep it in the refrigerator in an open container so it cools quickly.
• Prepare the vegetables and tuna ahead of time, store them separately and assemble just before serving.