Riso Freddo – Italian Rice Salad

  • Author: BribedWithFood
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 2
  • Category: Salads


  1. 250gr brown basmati rice
  2. 85gr mortadella finely diced
  3. 40gr provolone cheese finely diced
  4. 120gr raw courgette finely diced
  5. 60gr artichoke hearts roughly chopped
  6. 20gr cocktail onions roughly chopped
  7. 115gr cherry tomatoes finely diced
  8. 10gr fresh basil roughly chopped
  9. 120ml natural Greek yogurt
  10. 15ml red wine vinegar
  11. Salt and pepper to taste


  1. Cook the rice to packet instructions ensuring it maintains some of its crunch;
  2. Let cool to room temperature;
  3. Mix the rice with all other ingredients in a big salad bowl;
  4. Cover and let rest in the fridge for at least a couple of hours;
  5. Take out of the fridge 10-15 minutes before serving.


  • If you let the salad rest overnight it will taste even better.
  • Salad will keep in the fridge up to 2 days.

Keywords: rice, salad, Italian food

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