INSALATA DI RISO ESTIVA | Ricette semplici e facili | Erica Liverani

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option and ricotta is often less expensive.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned olives are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories and red wine vinegar is often less expensive.

Cook rice according to package instructions and let it cool completely.

Chop cherry tomatoes in halves and cucumber into small cubes.

Dice red onion and bell pepper into small pieces.

Crumble feta cheese into small chunks.

Pit and slice avocado into cubes.

In a large bowl, combine the cooled rice, tomatoes, cucumber, onion, bell pepper, feta, olives, and avocado.

In a separate bowl, whisk together olive oil, lemon juice, balsamic vinegar, minced garlic, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens