Crispy Rice Salad (Italian Recipe)
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.
Servings: 6 servings
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
Top 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 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
Serving: 6g | Calories: 355kcal | Carbohydrates: 30g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 20mg | Sodium: 463mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2069IU | Vitamin C: 39mg | Calcium: 169mg | Iron: 2mg
