Serves 6 to 8
Once the rice is cooked, draining and spreading it on a baking sheet will help it cool more quickly and prevent it from overcooking. Use this technique with any grain you’re cooking for a salad. You could add leftover cooked chicken or seafood here as well. Or serve with slices of prosciutto on the side. This salad is ideal for a picnic or any other al fresco meal and can be served chilled or at room temperature. It’s great for a buffet table as well.
Active Time: 15 minutes
Total Time: 50 minutes (includes cooling time)
- 2 fresh bay leaves
- Kosher salt
- 2 cups Arborio or other short-grain Italian rice
- 1 pound Campari tomatoes, cut into chunks
- 3 stalks celery, chopped
- 1 1/2 cups drained marinated artichoke heart quarters, halved lengthwise
- 1 cup jarred roasted red peppers, cut into chunks
- 1 cup diced mild provolone (about 8 ounces)
- 1 cup pitted Gaeta olives, coarsely chopped
- 1/4 cup drained capers in brine
- 1/4 cup red-wine vinegar
- 6 tablespoons extra-virgin olive oil
- Peperoncino flakes
Bring 2 quarts water to a boil in a medium saucepan. Add the bay leaves and 1 teaspoon salt. Add the rice, and cook until it’s al dente, 14 to 15 minutes. Drain the rice, and spread it on a baking sheet to cool, discarding the bay leaves.
When the rice is cool, put it in a large bowl. Add the tomatoes, celery, artichokes, peppers, provolone, olives, and capers. Drizzle with the vinegar and oil. Season with salt and a pinch of peperoncino. Toss well.