rice salad with mint and feta it is a fresh dish, perfect for summer. A quick and easy recipe which is prepared in advance and which can be enjoyed as lunch on the beach, for a picnic or in the office.
Ingrediants
- 300 g of rice
- 150 g of tuna in oil
- 150 g of cherry tomatoes
- 150 g of feta cheese
- a few mint leaves
- extra virgin olive oil
- salt
- pepper
How to prepare: Mint and feta rice salad
In summer the rice salads they are a real must: practical, fast and versatile, they solve meals with family, friends and even lunch breaks at work. This is no exception rice salad with mint and feta, fresh dish perfect for the summer from easy recipe.
Few ingredients are enough to prepare it: cherry tomatoes, feta cheese And mint for a mix of Mediterranean colors and flavors. Feta is a Greek cheese produced with sheep’s and goat’s milk that is well suited to be used in this period of the year in tasty and easy-to-make dishes: try it for example also in the rice salad with cherry tomatoes, feta and olives.
This vegetarian recipe it is ready in just over half an hour and presents no difficulty: our advice is to always use good quality rice, of the Carnaroli or Parboiled variety, which does not overcook. When you cool it, avoid putting it on the jet of running water to stop cooking, because it involves the loss of the starch and therefore a greater stickiness of the grains.
OTHER TASTY RECIPES: Nicoise rice salad, Clam rice salad and cherry tomatoes, Rice and chicken salad with ginger and saffron
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
15 min
- Portions
-
4
- Total time
-
40 min
How to prepare: Mint and feta rice salad
Making this mint and feta rice salad is very simple. Boil the rice in abundant boiling salted water, drain it al dente, arrange it well spread out on a cloth and let it cool. Transfer it to a serving dish or a salad bowl.
Start composing your rice salad: add the washed and halved cherry tomatoes as the first ingredient. Continue with the tuna in oil, drained and coarsely chopped.
Add the diced feta cheese and season with oil, salt and pepper. Cover with cling film and leave in the refrigerator for an hour.
Before serving, add the fresh mint leaves to your rice salad with mint and feta. The dish is ready.
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