If there is one dish that signals summer has truly arrived in Italy, it is this one. Insalata di riso appears on every Italian table from June to September — packed into containers for the beach, served at family lunches under the shade of a pergola, brought to picnics, prepared on Sunday and eaten happily for the next three days. It is the kind of food that asks nothing of you except good ingredients and a little patience while it chills in the fridge.
Unlike many rice salads, the Italian version is generous and unapologetic — stuffed with cured meats, cheese, olives, and whatever the season offers. The recipe below is simply one suggestion — a starting point, nothing more. In Italy, insalata di riso is deeply personal: every family has their own version, every cook adds what they love, and there are no rules beyond keeping it cold and making plenty of it. Swap, add, remove, and make it entirely your own. This version is adapted slightly for British tastes and what you are likely to find easily, while staying true to the spirit of the original.
Serves: 4–6
Prep time: 20 minutes
Cook time: 15 minutes
Difficulty: Easy
Ingredients
400g long-grain or rice
150g good-quality canned tuna in olive oil, drained
100g salami or Milano salami, diced
100g cooked ham, diced
100g Asiago or mild provolone, diced
80g pitted green olives, halved
80g pitted black olives, halved
4 tablespoons capers, rinsed
4 gherkins, sliced
2 roasted red peppers (from a jar), diced
A handful of fresh basil leaves, torn
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar or lemon juice
Salt and black pepper to taste
Method
Step 1 — Cook the rice
Bring a large pot of well-salted water to the boil. Add the rice and cook until just tender — al dente, with a little bite remaining. Drain well and rinse briefly under cold water to stop the cooking and cool it down quickly. Spread it out on a large tray and leave to cool completely. This step is important — adding the other ingredients to warm rice will make everything go soggy.
Step 2 — Prepare the dressing
In a small bowl, whisk together the olive oil and white wine vinegar (or lemon juice). Season generously with salt and black pepper. Set aside.
Step 3 — Assemble
Transfer the cooled rice to a large mixing bowl. Add the tuna, salami, ham, cheese, olives, capers, gherkins, and roasted peppers. Pour over the dressing and toss everything together gently but thoroughly, making sure the rice is evenly coated.
Step 4 — Chill
Cover the bowl and refrigerate for at least 1 hour before serving — ideally 2 hours. The resting time allows the flavours to come together and the rice to absorb the dressing. Taste and adjust the seasoning just before serving.
Step 5 — Serve
Scatter with torn fresh basil just before bringing it to the table. Serve cold or at room temperature — never straight from the fridge, as the chill can dull the flavours slightly.
Tips and notes
The beauty of insalata di riso is its flexibility. Think of this recipe as a base and adapt it freely — sweetcorn works well for a British crowd, as does diced cucumber for extra freshness in hot weather. Cherry tomatoes, halved, are a lovely addition if they are ripe and in season.
In Italy, a popular shortcut is to use a jar of condimento per insalata di riso — a ready-made mixture of pickled vegetables in brine, widely sold in Italian supermarkets.
The salad keeps well in the fridge for up to three days, making it an excellent option for meal prep or a long weekend.
If you prefer a meat-free version, simply omit the salami and ham and add extra vegetables – artichoke hearts, sun-dried tomatoes – or boiled eggs, and a little pesto stirred through work beautifully.
Shop the recipe
Everything this salad needs — Italian canned tuna in olive oil, Asiago, salami, olives, capers, and roasted peppers — is available in our shop. Stock up and have a proper Italian summer, wherever you are.
Buon Appetito!
