📝 About This Recipe
A quintessential French picnic staple, this vibrant rice salad combines fluffy long-grain rice with crunchy vegetables, briny olives, and a zesty Dijon vinaigrette. It's a refreshing harmony of textures and colors that evokes sunny afternoons in the South of France, offering a perfect balance of protein and fresh produce. This dish is remarkably versatile and actually improves in flavor when prepared a few hours in advance, making it the ultimate make-ahead meal.
🥗 Ingredients
The Rice Base
- 1 1/2 cups Long-grain white rice (such as Basmati or a classic French long-grain)
- 3 cups Water (for boiling)
- 1 teaspoon Sea salt (for the cooking water)
Vegetables and Proteins
- 1 can Canned tuna in olive oil (5-6 oz, drained and flaked)
- 3 pieces Hard-boiled eggs (peeled and quartered)
- 1 piece Red bell pepper (finely diced)
- 1/2 cup Green peas (blanched or thawed if frozen)
- 1/2 cup Sweet corn (canned or freshly steamed kernels)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Nicoise or Kalamata olives (pitted and halved)
- 6-8 pieces Cornichons (sliced into thin rounds)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
The Vinaigrette
- 1/3 cup Extra-virgin olive oil (high quality)
- 2 tablespoons Red wine vinegar (or lemon juice for extra brightness)
- 1 tablespoon Dijon mustard (smooth style)
- 1 piece Shallot (very finely minced)
- to taste Salt and black pepper (freshly ground)
👨🍳 Instructions
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1
Rinse the rice under cold water until the water runs clear to remove excess starch, which prevents the salad from becoming gummy.
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2
In a medium saucepan, bring 3 cups of water and 1 teaspoon of salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 12-15 minutes or until the water is absorbed.
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3
Once the rice is cooked, spread it out on a large baking sheet or tray. This helps it cool quickly and keeps the grains separate and fluffy.
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4
While the rice cools, prepare the vinaigrette by whisking together the minced shallot, Dijon mustard, and red wine vinegar in a small bowl.
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5
Slowly drizzle in the olive oil while whisking constantly to create a smooth, emulsified dressing. Season with salt and pepper to taste.
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6
In a large mixing bowl, combine the cooled rice with about half of the vinaigrette. Tossing the rice while it is slightly warm allows it to absorb the flavors better.
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7
Add the diced red bell pepper, thawed peas, corn, cornichons, and olives to the rice mixture.
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8
Gently fold in the flaked tuna and the halved cherry tomatoes, being careful not to break the tomatoes or over-mash the tuna.
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9
Add the freshly chopped parsley and the remaining vinaigrette, tossing everything together until evenly coated.
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10
Taste the salad and adjust the seasoning. You may need an extra splash of vinegar or a pinch of salt depending on the saltiness of your olives and tuna.
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11
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'marinating' time is essential for the flavors to develop.
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12
Just before serving, give the salad one final gentle toss. Arrange the quartered hard-boiled eggs on top to prevent the yolks from crumbling into the rice.
💡 Chef's Tips
For the best texture, use rice that is slightly al dente; overcooked rice will turn mushy when dressed. Always dress the rice while it is still slightly warm as it acts like a sponge for the vinaigrette. If you prefer a vegetarian version, omit the tuna and add extra chickpeas or diced cucumber for crunch. High-quality tuna packed in olive oil makes a world of difference in flavor compared to tuna packed in water. Make sure to finely mince the shallots so they provide flavor without overpowering the texture of the rice.
🍽️ Serving Suggestions
Serve chilled alongside a crisp, dry Rosé from Provence for the ultimate summer experience. Pair with a crusty French baguette and salted butter for a complete and satisfying lunch. This salad is an excellent accompaniment to grilled white fish or herb-roasted chicken. Pack it into individual glass jars for an elegant and portable picnic or office meal. Serve as part of a 'Grand Salade' platter alongside grated carrots (Carottes Râpées) and a green salad.