Insalata di Riso

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag