Rice Salad

Name: Rice Salad - Mona H.
Ingredients: 250 gr. rice (I only used 200 gr); 6 smaller tomatoes (I used 4); 1 can of tuna in oil (I used the one with dill and lemon); 4 pickles in vinegar; 100 gr. Gruyère cheese (I used mozzarella); 80 gr. black olives without pits and sliced; 1 tablespoon of capers (I didnt add them because I dont like them); a few fresh basil leaves (I used frozen); olive oil; salt; pepper (optional)

To prepare a delicious and nutritious salad, we start by boiling a pot of water. Make sure you have enough water to completely cover the rice when you add it. When the water starts to boil, add the rice along with a teaspoon of salt to enhance its flavor. Boil the rice for about 10-15 minutes, but it is recommended to check the instructions on the rice package, as cooking times may vary depending on the type of rice used. The rice should be cooked al dente, meaning it should be soft but still retain a firm texture. After the rice is cooked, drain it using a sieve and place it in a large bowl. Let it cool completely, as the salad is served cold and tastes much better this way. In the meantime, prepare the other ingredients. Wash the tomatoes well under a stream of cold water and cut them into small cubes, being careful to remove the seeds if you prefer a finer texture in the salad. The canned tuna should be well drained of excess oil, so open the can and use a fork to break it into smaller pieces. The cucumbers, which add a fresh and crunchy taste, should also be cut into cubes, and the cheese can be chosen according to your preferences – feta or cottage cheese are excellent options. If you have whole olives, slice them thinly to integrate them better into the salad. In a large bowl, combine all the ingredients: the cooled rice, tomatoes, tuna, cucumbers, cheese, and olives. For an extra burst of flavor, add a little salt, but be careful not to overdo it, as the tuna and cheese may already be salty. Chop a bit of fresh basil and add it to the mix. This will bring a note of freshness and Mediterranean flavor. Finish the salad with 1-2 tablespoons of quality olive oil, which will enrich the taste and bind all the ingredients together. Mix everything carefully to evenly incorporate all the flavors. After the salad is well mixed, let it sit for a few minutes for the flavors to meld. It is now ready to be served! You can garnish it with a few fresh basil leaves or lemon slices for an attractive appearance. This salad is perfect as an appetizer or as a main dish on a warm day. Enjoy your meal!

Ingredients

250 gr. rice (I only used 200 gr)
6 smaller tomatoes (I used 4)
1 can of tuna in oil (I used the one with dill and lemon)
4 pickles in vinegar
100 gr. Gruyère cheese (I used mozzarella)
80 gr. black olives without pits and sliced
1 tablespoon of capers (I didnt add them because I dont like them)
a few fresh basil leaves (I used frozen)
olive oil
salt
pepper (optional)

Rice Salad

Ingredients

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