Name: Insalata di Riso
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1 teaspoon kosher salt; 1 teaspoon dried oregano; 4 cups cooked long-grain white or brown rice; 1/3 pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 1/2 cups); 1/3 pound provolone cheese, diced (about 1 cup); 3 jarred roasted red peppers, diced (about 1 cup); 1 cup frozen peas, thawed; 1 cup chopped pitted kalamata olives; 1 teaspoon kosher salt; 1 bulb fennel, diced small; One 6.7-ounce jar oil-packed tuna, drained, optional; 1/2 cup chopped fresh basil, optional; 4 hard-boiled eggs, peeled and quartered, optional

Directions

For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.

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Insalata di Riso

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