Quick and Easy Rice Salad Recipe

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Looking for an easy meal prep idea? Bored of taking the same lunches to work? This incredibly delicious rice salad recipe is just what you’ve been looking for! It’s quick to make, will keep well for a few days in the fridge, and tastes super fresh and flavourful! Keep reading to learn how to make this easy rice salad for yourself…

Easy Tomato Rice Salad

We all get bored of eating the same things over and over don’t we? And we often have little to no time to make a good meal and get it on the table?!

Cue this fabulous rice salad recipe! Akin to the flavours of bruschetta, this fresh and vibrant dish is the perfect way to add a healthy meal into your day.

Whether that’s a packed lunch for work, or a light evening meal – it doesn’t matter. This salad is super versatile, and easy to make ahead of time.

What is rice salad made of?

This rice salad recipe’s key ingredients are rice (go figure haha!), tomatoes, shallots, basil and mozzarella. With some sourdough croutons for added crunch.

The beauty of a rice salad however, is that you can throw in whatever you want! Got small bits of veggies left in the fridge that need using? Chop them up and throw them in. Leftover chicken from your Sunday roast? Throw that in too!

Like I said before. This easy salad recipe is quick and super versatile. Ideal for getting rid of leftovers that need using up or creating a more exciting lunch/midweek meal for the next day

What can I mix with rice?

Well, you can pretty much mix anything with rice! Using rice as a base for your salads is a great place to start.

My quick rice salad recipe uses tomatoes, shallots, basil and mozzarella to create a bruschetta like mediterranean flavour. It’s fresh, flavourful and delicious!

You could mix it up by adding roasted vegetables instead. Switch the dressing to teriyaki or hoisin, for a more Asian vibe. Or even add chunks of onion bhaji and a fresh Indian dressing for a tasty change.

The possibilities are endless!

How long does cold rice salad last?

There’s some worry out there about how eating cold rice can give you food poisoning. However, if cooled and stored correctly, it can last well for around 3-4 days in the fridge.

White rice tends to last longer than brown rice and other varieties, as it’s more ‘processed’.

First you need to make sure that the rice has cooled to room temperature relatively quickly. I spread mine out on a large plate or tray. The larger surface area helps to cool it quicker.

Then you need to cover it and keep refrigerated until needed.

As with anything, use your senses and your judgement. Smells bad? It’s probably not safe to eat. Texture doesn’t seem right? Again, probably not safe to eat. If in doubt, chuck it out.

But if you know it’s still good, you can make this tasty rice salad – or even some lovely rice stuffed peppers.

How do you cook rice perfectly?

This actually took me quite a long time to figure out. I’ve made many a bad batch of rice in my time. Some burnt, some soggy, some undercooked… it was frustrating to say the least!

Using volume for the rice to water ratio, has given me perfect results every time. And to briefly fry the rice in a little butter before adding the water.

If you want to learn this simple technique the easy step by step way, check out my guide on how to cook rice perfectly. I promise you’ll never look back!

Ingredients and substitutions

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

For the dressing

• Oil – As this is the bulk of your dressing, I highly recommend using a good quality extra virgin olive oil. Don’t substitute for others, like sunflower or rapeseed. It will really affect the flavour, in a negative way.
• Vinegar – I prefer cider vinegar, but a white wine vinegar would work just as well.
• Mustard – Dijon mustard is ideal as it’s creamy and not overpowering. You could use wholegrain if you like, but this will alter the texture.
• Honey – Any runny honey will work great. This is purely used to add a little sweetness. Agave syrup would would well too.
• Oregano – Stick to dried oregano here. You can pick it up really cheap in most supermarkets.
• Garlic – Use fresh garlic. And large-ish cloves, not the teeny tiny ones. Stale garlic that’s been in your cupboard for months just won’t have the same output.

For the rice salad

• Rice – I like to use basmati rice, as white rice tends to keep better for a bit longer. You could use brown rice, wild rice or any other kind. Just bear in mind, it may not keep as long.
• Tomatoes – Now this is important. Use good, ripe tomatoes. Whether that’s salad tomatoes, cherry, sweet, or otherwise. This is a key flavour in this rice salad, and should be treated as such.
• Shallots – You can use red or white onion instead, but shallots give a more gentle, subtle flavour that works really well in this dish. Regular onion might be a little overpowering.
• Basil – Fresh basil gives a unique and fragrant flavour to the dish. Don’t switch it out for dried, it just won’t be the same!
• Croutons – I like to make my own with leftover sourdough bread. They’re easy to make and taste really great! If you’re short on time though, shop bought is fine.
• Mozzarella – Mozzarella pearls work really well in this salad, with zero effort on your part. You can absolutely tear up a larger ball into smaller pieces though. It will taste just as nice!

Rice salad recipe tips and troubleshooting

Here are some tips I think you’ll find helpful when making this easy rice salad recipe.

• Be patient. Having cooked and completely cooled rice is essential!
• Making in advance? Add the croutons at the last minute. If left in the rice salad, they will go soggy and/or chewy over time.
• Use white rice if you need it to keep well in the fridge for a few days. Other varieties won’t last as long.
• Struggle to cook rice? Use my how to cook rice guide to ensure perfect results every time.
• Use stale bread to make your croutons. Not only does stale bread cut and cook more easily, it reduces food waste too!

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.

• You can cook the rice the night before you need it. Just make sure you cool it quite quickly, by spreading on a large plate or tray. Allow to cool to room temperature, then cover well and store in the fridge.
• I recommend making the sourdough croutons right before serving for optimum crunch.
• This rice will last for 3-4 days (when cooled and stored properly) in the fridge.

If you like this recipe…

…you might also like:

• Wild mushroom risotto
• One pot mushroom rice

Easy Rice Salad – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 2 as a main or 4 as a side.

For the dressing

• 125ml (1/2 Cup) Extra Virgin Olive Oil
• 80ml (1/3 Cup) Cider Vinegar
• 2 tsp Honey
• 1 tbsp Dijon Mustard
• 2 tsp Dried Oregano
• 2 Cloves Garlic, minced
• Salt and Pepper

For the salad

• 2 x Small Slices of Sour Dough Bread, cut into cubes
• Oil, for cooking
• 350g (12.3 oz) Cooked and Cooled White Rice (approx 140g uncooked)
• 250g (8.8 oz) Tomatoes, roughly chopped
• 1 x Shallot, finely diced
• 150g (5.3 oz) Mozzarella Pearls (drained weight)
• Handful of Fresh Basil, torn
• Salt and Pepper

Essential equipment

• Small Bowl
• Fork
• Air Fryer or Frying Pan
• Large Mixing Bowl
• Spoon

Instructions

For the dressing

Add all the dressing ingredients to a small bowl and whisk together with a fork. (125ml | 1/2 Cup Olive Oil, 80ml | 1/3 Cup Cider Vinegar, 2 tsp Honey, 1 tbsp Dijon Mustard, 2 tsp Dried Oregano, 2 Minced Cloves of Garlic, Salt and Pepper). The dressing will separate over time, but just mix it up again and it will come together. Set to one side until needed.

You can also make and store this in a glass jar. It will keep in the fridge for up to 10 days.

For the rice salad

To make the rice salad, let’s start with the sourdough croutons (2 x Small Slices of Sourdough Bread, Cubed). You can do this one of two ways:

1. In an air fryer – Add the cubed bread and spray with oil. Then shake the drawer and spray with a little more oil. Air fry at 190ºC/374ºF for about 5 minutes. Shake halfway through.
2. In a frying pan – Heat a little olive oil in a frying pan over a medium heat. Add the cubed bread and fry for 5-10 minutes, turning often. Until golden.

Next, fluff op your cooked and cooled rice (350g | 12.3 oz) in a mixing bowl using a fork. It will likely have stuck together whilst in the fridge.

Then add in your roughly chopped tomatoes (250g | 8.8 oz), finely diced shallot (x 1) and mozzarella pearls (150g | 5.3 oz drained weight).

Mix everything together throughly with a spoon.

Now pour over 3-4 tbsp of the dressing. Remember, you can always add more, but you can’t take it out. So start with 2-3 and work your way up, according to your preferences.

Finally, add in the torn fresh basil (handful) and the sourdough croutons.

Then season with salt and pepper to taste, mix well and serve.

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Quick and Easy Rice Salad - Printable Recipe

Yield: 2

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Fresh, vibrant and incredibly tasty - this easy tomato rice salad makes a perfect lunch or light and healthy meal.

Print

Ingredients

For the dressing

• 125ml (1/2 Cup) Extra Virgin Olive Oil
• 80ml (1/3 Cup) Cider Vinegar
• 2 tsp Honey
• 1 tbsp Dijon Mustard
• 2 tsp Dried Oregano
• 2 Cloves Garlic, minced
• Salt and Pepper

For the rice salad

• 2 x Small Slices of Sour Dough Bread, cut into cubes
• Oil, for cooking
• 350g (12.3 oz) Cooked and Cooled White Rice (approx 140g uncooked)
• 250g (8.8 oz) Tomatoes, roughly chopped
• 1 x Shallot, finely diced
• 150g (5.3 oz) Mozzarella Pearls (drained weight)
• Handful of Fresh Basil, torn
• Salt and Pepper

Essential equipment

• Small Bowl
• Fork
• Air Fryer or Frying Pan
• Large Mixing Bowl
• Spoon

Instructions

For the dressing

1. Mix together all of the dressing ingredients in a small bowl with a fork. Keep covered in the fridge until needed.

For the rice salad

1. Place the bread cubes in an air fryer, spray with oil and air fry at 190ºC/374ºF for 5 minutes. Shake halfway through. (Alternatively you can fry in a little oil in a frying pan over a medium heat until golden and crisp.)
2. Fluff the rice up with a fork in a large mixing bowl.
3. Mix through the tomatoes, diced shallots and mozzarella pearls.
4. Stir 3-4 tbsp of the dressing through with a spoon. Start with 2 tbsp, then add more to taste. Remember, you can't take it out once it's added!
5. Add in the sourdough croutons and torn basil. Mix everything together then season to taste with salt and pepper. Divide between bowls and serve.

Notes

Note that the dressing makes plenty spare (you only need 3-4 tbsp for the salad). It keeps well for up to 10 days stored covered in the fridge.

This salad will keep for 3-4 days in the fridge (assuming the rice was cooked and cooled properly). If making in advance, make and add the croutons just before serving, or they will go soft.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 670Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23.2gCholesterol: 60mgSodium: 975mgCarbohydrates: 72gFiber: 4.4gSugar: 8.1gProtein: 26g

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Other tasty rice recipes

• Quick egg fried rice
• Warm rice and quinoa salad