Insalate di riso (rice salad)

A jumble of Italian flavours come together in this three-cheese rice salad by David Rocco
By David Rocco
Insalate di riso (rice salad)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus chilling
  • Effort: easy



  • 240 g rice
  • 1 pinches salt
  • 150 g fontina cheese, cubed
  • 1 large ball mozzarella, cubed
  • 150 g scamorza cheese, roughly chopped
  • 10 cherry tomatoes, quartered
  • 200 g black olives
  • 3 tbsp capers
  • 5 tinned anchovies, roughly chopped
  • 60 ml extra virgin olive oil


Add the rice to boiling salted water. Cook according to the instructions on package, stirring often - should take about 15 minutes. When cooked, rinse the rice thoroughly through a colander and under cold water to stop the cooking process. In a large bowl, mix together the cold rice, fontina, mozzarella, scamorza, cherry tomatoes, olives, capers and anchovies. Toss well. Pour olive oil over and salt to take. Let the salad rest for an hour in the refrigerator before serving.

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