Insalata di Riso | Classic Italian Summer Rice Salad

This is Italian summer on a plate — colourful, fresh, and packed with flavour. Perfect for picnics, BBQs, or easy lunches, this rice salad combines tuna, eggs, olives, ham, and vegetables into a chilled dish that tastes even better the next day.

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About This Dish

Insalata di Riso is a staple of Italian summers — a versatile rice salad enjoyed cold, often prepared the day before for maximum flavour. Every family has its own version, but the essence is always the same: fresh vegetables, protein like tuna or ham, olives, and a touch of mayonnaise for creaminess. It’s the ultimate make-ahead dish for gatherings, parties, or quick meals straight from the fridge.

Ingredients

3 cups rice (cooked and cooled)

5 boiled eggs

150g ham (diced)

Salame (optional)

1 can tuna (drained)

1 can corn

12 cherry tomatoes (halved)

50g black olives

50g green olives

Giardiniera (optional, recommended)

Pickles (optional)

Mayonnaise, salt & olive oil to taste

How to Make It

Prep Time: 20 mins | Cook Time: 15 mins (for rice & eggs) | Total Time: 35 mins

Step 1: Cook the rice and let it cool completely (preferably in the fridge).
Step 2: Boil the eggs, peel, and chop into pieces.
Step 3: In a large bowl, combine rice, ham, tuna, corn, tomatoes, olives, and any extras like giardiniera or pickles.
Step 4: Add the eggs, season with salt, olive oil, and a touch of mayonnaise. Mix well.
Step 5: Chill in the fridge for at least 1 hour before serving. Tastes even better the next day!

Tucci’s Tips

Use a firm rice variety (like Arborio or Carnaroli) to keep grains separate.
Prepare it the night before — the flavours meld beautifully by the next day.
Keep mayonnaise light for a fresher taste, or skip it entirely for a lighter salad.

Variations

Seafood Version: Add shrimp or crab meat for a coastal twist.
Vegetarian: Skip the ham and tuna — replace with marinated artichokes and roasted peppers.
Lighter Dressing: Use just olive oil and lemon instead of mayonnaise.

Did You Know?

Historical Fact: Insalata di Riso rose to popularity in Italy in the 1960s and 70s, becoming a summer classic often prepared in big batches for family gatherings and seaside holidays.

Fun Fact: Every Italian family makes Insalata di Riso differently — some keep it simple, others add up to 20 ingredients!

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Storage & Thank You

Store in the fridge, covered, for up to 3 days. Best served chilled straight from the fridge.

Can it be frozen? Not recommended, as the fresh vegetables lose texture when thawed.

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