RICE SALAD CAPRESE

By BobD

Ingredients

• Makes 6 servings
• 2 cups Arborio or other short-grain Italian rice
• 2 large or 3 medium vine-ripened tomatoes, cored and cut into 1-inch chunks (about 3 cups)
• 8 ounces fresh mozzarella, preferably mozzarella di bufala, cut in 1/2-inch cubes (1 generous cup)
• Salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup shredded fresh basil leaves

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Bring 2 quarts of salted water to boil in a large saucepan. Stir in the rice and cook until the rice is al dente, tender but firm, 14 to 16 minutes. Drain the rice and spread it out on a clean tray to cool.

When the rice is cool and feels dry, toss it in a bowl along with the tomatoes, mozzarella, salt and pepper. Whisk the oil and lemon juice together in a small separate bowl and pour over the salad, tossing gently until all the rice is coated and the ingredients are mixed well. Let stand at room temperature 30 minutes to an hour. Just before serving, toss in the basil, check the seasoning, and serve.