Cold Rice with Grilled Zucchini and Mozzarella

A refreshing dish like Riso Freddo con Zucchine Grigliate e Mozzarella is perfect for those hot summer days when you don’t want to spend too much time in the kitchen. This cold rice salad is not only colorful and inviting but also incredibly easy to prepare. You can whip it up ahead of time, allowing the flavors to meld beautifully in the fridge. It’s a fantastic option for picnics, lunch boxes, or even as a side dish for dinner. Plus, it’s versatile; you can add your favorite vegetables or proteins as desired. This dish has a lovely balance of textures and flavors—a creamy richness from the mozzarella, charred zucchini, and bright pops of sweet cherry tomatoes.

Why You’ll Love This Recipe

It’s a complete meal that’s satisfying and full of flavor.
Perfect for make-ahead lunches or picnics.
The combination of grilled veggies and fresh basil is incredibly refreshing.
You can easily customize it based on what’s in season or what you have on hand.
Less cooking means more time to enjoy outdoors!

Ingredients

1 ½ cups (280 g) rice
2 medium zucchinis, sliced (about 1 cm thick)
6.3 oz (180 g) mozzarella cheese, cubed
1 cup (150 g) cherry tomatoes, halved
Fresh basil, chopped
3 tablespoons (45 ml) extra-virgin olive oil
Salt, to taste

Ingredient Notes

Rice: Medium or long-grain rice works well for this salad. Ensure it’s cooked al dente for the best texture once chilled.

Zucchini: Grilling the zucchini adds a lovely smoky flavor, enhancing the overall taste of the salad.

Mozzarella: Use fresh mozzarella for creaminess; it adds a delightful texture.

Kitchen Tools Needed

Large pot for boiling rice
Strainer for draining rice
Grill or grill pan
Large mixing bowl
Spoon for mixing

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Add the rice and cook for about 12-14 minutes, or until al dente. Drain the rice and rinse it under cold water to stop the cooking process. Allow it to cool in a large bowl.
While the rice is cooking, wash the zucchinis and slice them into approximately 1 cm thick rounds. Heat a grill or grill pan over medium-high heat. Grill the zucchini slices for about 3-4 minutes on each side until they have nice grill marks and are tender. Once grilled, let them cool slightly before cutting them into bite-sized pieces.
In the bowl with the cooled rice, combine the grilled zucchini, cubed mozzarella, halved cherry tomatoes, and chopped basil.
Drizzle with extra-virgin olive oil and sprinkle with salt to taste. Toss everything gently to combine.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to let the flavors meld.

Pro Tips

For extra flavor, consider marinating the grilled zucchini in a bit of balsamic vinegar before adding it to the salad.
If you don’t have fresh basil, parsley or arugula can be great substitutes.
Ensure the rice is completely cold before mixing in the other ingredients, or they will wilt.

Common Mistakes

Overcooking the rice can result in a mushy texture; always aim for al dente.
Forgetting to rinse the rice after cooking can leave it sticky instead of fluffy.
Not allowing the salad to chill for at least 30 minutes can mean missing out on the best flavor.

Variations

Add diced bell peppers or cucumbers for extra crunch.
Incorporate cooked chicken or chickpeas for added protein.
Swap out the mozzarella for feta cheese for a stronger flavor.

Serving Suggestions

Serve the salad cold on a bed of mixed greens or as a side dish alongside grilled meats.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it just as delicious the next day.

Reheating Tips

Reheating doesn’t make sense for this dish since it’s intended to be served cold. Enjoy it straight from the refrigerator!

Nutrition Estimate

Calories: 320 | Protein: 12 g | Carbs: 38 g | Fat: 15 g per serving.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Italian
Course: Salad
Calories: 320

Frequently Asked Questions

Can I use other types of grain?
Yes! You can substitute the rice with quinoa or farro for different textures.

Is it okay to meal prep this salad?
Absolutely! This salad actually tastes better after it has marinated in the fridge for a few hours or the next day.

Can I add other vegetables?
Definitely! Feel free to mix in whatever veggies you love or have on hand.

What dressing should I use?
The olive oil and natural juices from the tomatoes work well, but you can also add a splash of lemon juice or vinegar for an extra zing.

How can I make this vegan?
For a vegan version, simply omit the mozzarella or substitute it with a vegan cheese alternative.

Enjoy creating this delightful Riso Freddo con Zucchine Grigliate e Mozzarella salad! It’s sure to be a hit at any gathering.