Recipe courtesy of David Rocco

Insalate di Riso: Rice Salad

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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2 cups rice

2 ounces fontina cheese, cubed

2 ounces mozzarella ball, cubed

2 ounces scamorza cheese, cubed

10 cherry tomatoes, quartered

1 cup black olives

3 tablespoons capers

5 anchovy filets, coarsely chopped

1/4 cup extra-virgin olive oil



  1. Cook the rice in boiling salted water according to the instructions on the package, stirring often. In a colander, rinse the rice thoroughly under cold water to stop the cooking process. Drain. In a large bowl, mix together the rice, fontina cheese, mozzarella, scamorza cheese, cherry tomatoes, olives, capers, and anchovies. Toss well. Add the olive oil and salt, to taste. Let rest for an hour in the refrigerator before serving.