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This Italian Crispy Rice Salad is a fresh twist on a trending favorite—crunchy baked rice meets juicy tomatoes, briny olives, and a punchy vinaigrette. It’s bursting with Mediterranean flair in every bite—one of my favorite salads ever! Ready in 30 minutes.
You’ll also love our traditional Italian rice salad (insalata di riso).
What Is Crispy Rice Salad?
Crispy rice salad is made by baking or pan-frying cooked rice until it turns golden and crunchy, then mixing it with fresh herbs, vegetables, and a flavorful dressing. The concept originates from dishes like Nam Khao, a traditional Lao salad made with deep-fried rice balls, herbs, and lime dressing.
In this Italian-inspired version, we swap Southeast Asian spices for Mediterranean ingredients and incredible creamy Italian dressing. The result is a fresh, vibrant salad that balances the crunch of crispy rice with juicy vegetables and briny flavors —offering a new take on a trending dish with classic Italian flavors. You’ll love it!
Try my salami cups appetizer recipe next.
Table of Contents
Simple Ingredients
Crispy Rice:
- Cooked Arborio Rice – This starchy Italian rice crisps beautifully in the oven and holds its shape while developing golden edges. It adds body and a satisfying crunch to the salad. You can use leftover creamy parmesan rice, or leftover risotto all Milanese.
- Olive Oil – Use a good quality extra virgin olive oil for roasting the rice and in the dressing. It brings that signature Mediterranean richness and smooth finish.
- Balsamic Vinegar – Adds depth and a subtle sweetness that caramelizes as it bakes with the rice, creating a tangy, complex layer of flavor.
- Calabrian Chili Paste – A touch of spicy heat with smoky, sun-dried pepper flavor. It balances the creamy and briny components in the salad.
Salad:
- Baby Arugula – Peppery, tender greens that add freshness and a slight bite.
- Shredded Romaine – Adds a refreshing crunch and helps bulk up the salad.
- Pickled Red Onions – Bright and tangy, these cut through the richness and add a pop of color and acidity.
- Marinated Artichoke Hearts – Briny and tender, they bring Italian antipasto vibes and a savory depth to every bite.
- Roasted Red Peppers – Sweet, smoky, and soft—they contrast beautifully with the crispy textures and elevate the flavor.
- Castelvetrano Olives – Buttery, mild, and slightly sweet. These Sicilian green olives are firm and meaty—perfect for an Italian-inspired salad.
- Cucumber and Petite Diced Yellow Bell Peppers – Crunchy and sweet, adding color and freshness.
- Shaved Parmigiano Reggiano – Nutty and salty with a melt-in-your-mouth quality.
Creamy Italian Dressing:
- Whole Milk Ricotta Cheese – Creamy and rich, it forms the luxurious base for the dressing—smooth and mild with a delicate dairy sweetness.
- Lemon Juice + Zest – Brightens the dressing and cuts through the richness of the ricotta and rice. Zest gives it that fragrant, aromatic lift.
- Garlic – Just one small clove adds savory punch to balance the creamy ricotta.
- Olive Oil – Adds silkiness and depth to the dressing.
See the recipe card for exact quantities.
Substitutions and Variations
- Protein Boost: For added protein, add grilled chicken thighs, salmon steaks, tuna, Red Rock grilled shrimp, chickpeas, tofu, or white beans.
- Vegetable Variations: Include sun-dried tomatoes, capers, fennel, or fresh cherry tomatoes for added depth. You’ll love my Antipasto pasta salad and Caprese pasta salad.
- Asian-style: Use jasmine rice, swap in soy sauce, tahini sauce, tamari, ginger, and sesame oil for the dressing, and add mint, cilantro, scallions, edamame, avocados, shredded carrots, and a splash of rice vinegar. Top with peanuts and fresh mango.
How To Make Crispy Rice Salad
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Step #1: Make the crispy rice. Cook the rice ahead of time. Add all the rice ingredients to a parchment paper-lined baking sheet and toss to combine.
Step #2: Spread the rice in an even layer to allow for maximum crispiness as it bakes.
Step #3: Toss the rice once during baking to get it crispy on all sides.
Step #4: Assemble the salad ingredients in a large bowl.
Step #5: Add the creamy dressing ingredients to a food processor.
Step #6: Blend until smooth. Add a little water, if needed.
Step #7: Top the salad with the seasoned crispy rice.
Step #8: Pour the creamy Italian dressing on top of the salad. Toss the salad and serve. It is so tasty!
My Pro Tip
Recipe Expert Tips
- Use day-old rice: It’s drier and crisps up better than freshly cooked rice.
- Bake, don’t fry: Oven-baking gives even, golden crispness with less oil.
- Don’t overcrowd the pan: Spread rice in a single layer for max crunch.
- Cool rice completely: Moist rice won’t crisp—let it cool fully before baking.
- Add dressing last: Toss salad right before serving to keep the rice crispy.
- Chop veggies small: Smaller pieces mix better and hold less moisture.
- Serve immediately: The best texture comes from eating it right after tossing.
FAQ’s
Use starchy, short- or medium-grain rice for the best texture. Top choices include:
Arborio (Italian risotto rice)
Sushi rice
Calrose
Jasmine (for a lighter crunch)
Avoid long-grain rice like basmati—it doesn’t crisp well.
Use cold, day-old rice. Spread it in a single layer on a baking sheet, drizzle with olive oil, and bake at 400°F until golden, flipping halfway through. Let it cool slightly before mixing for the best crunch.
Cool the rice completely before crisping, and don’t mix in the dressing until just before serving.
Make-Ahead and Storage
- Crispy Rice: Store separately in an airtight container to maintain crispiness.
- Salad Base: Prepare the vegetable mixture and dressing ahead of time, storing them separately.
- Assembly: Combine all components just before serving to preserve texture.
More Italian Salad Recipes
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Crispy Rice Salad (Italian Recipe)
Ingredients
For the Crispy Rice
- 2 ½ cups arborio rice, cooked, day-old rice works best
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Calabrian chili paste, add more or less to taste
- Pinch of salt
For the Salad Base
- 2 cups baby arugula
- 2 cups romaine lettuce, shreeded
- ½ cup pickled red onions
- ¾ cup marinated artichoke hearts, chopped
- ⅓ cup roasted red peppers, sliced
- ¼ cup Castelvetrano olives, halved
- ½ cup yellow bell peppers, petite diced
- ½ cup cucumber , diced
- ⅓ cup Parmigiano Reggiano (parmesan cheese), shaved or finely grated
- Fresh basil , for garnish
For the Creamy Lemon Ricotta Dressing
- 3/4 cups whole milk ricotta cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, cut in half
- ½ teaspoon Italian seasoning
- ¼ cup extra virgin olive oil
- 4 tablespoon cold water, more, to thin, if needed
- Salt and pepper, to taste
Instructions
Make the Crispy Rice
- Preheat the oven to 400°F (200°C).
- On a parchment-lined baking sheet, spread out the cooked arborio rice.
- Drizzle with olive oil, balsamic vinegar, and Calabrian chili paste. Sprinkle with a pinch of salt.
- Toss everything directly on the baking sheet to coat the rice evenly.
- Spread into an even layer and bake for 25–30 minutes, stirring once halfway through, until golden and crispy. Let cool slightly.
Make the Ricotta Lemon Garlic Dressing
- In a bowl or food processor, blend together ricotta, lemon juice, lemon zest, garlic, and olive oil.
- Add salt and pepper to taste. If needed, thin with a little cold water until creamy and pourable.
Assemble the Salad
- On a large serving platter or in a big bowl, layer the baby arugula and shredded romaine.
- Add pickled red onions, artichoke hearts, roasted red peppers, Castelvetrano olives, diced yellow bell peppers, cucumber, and shaved Parmigiano over the greens.
- Top generously with the crispy rice.
- Pour the creamy ricotta lemon dressing over the top and toss gently to combine just before serving. Garnish with fresh basil, if desired and serve!
Notes
- Use day-old rice: It’s drier and crisps up better than freshly cooked rice.
- Bake, don’t fry: Oven-baking gives even, golden crispness with less oil.
- Don’t overcrowd the pan: Spread rice in a single layer for max crunch.
- Cool rice completely: Moist rice won’t crisp—let it cool fully before baking.
- Add dressing last: Toss salad right before serving to keep rice crispy.
- Chop veggies small: Smaller pieces mix better and hold less moisture.
- Serve immediately: Best texture comes from eating it right after tossing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
