Rice salad with fruit medley

Name: Rice salad with fruit medley
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Rice for salads 1.6 cups; Watermelon 2 ½ cups; Melon 1 ½ cup; Cucumbers 0.8 cup; Strawberries 1 cup; White grapes seedless 1 cup; Primosale cheese 8.8 oz; Cherries ¾ cup; Extra virgin olive oil 3 tbsp; Lemon juice 2 ½ tbsp; Mint 10 leaves; Fine salt to taste; Black pepper to taste

it br es fr de

Gluten Free
Lactose Free
Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 10 min
Serving: 4

PRESENTATION

This rice salad with a bright fruit medley salad is such a fun twist on traditional Italian rice dishes. I mean, in Italy, rice usually makes people think of creamy risottos. But guess what? This dish flips that idea on its head, serving it cold and refreshing. Really perfect for hot days. It draws inspiration from northern Italian fruit risottos, blending the juicy sweetness of cherries, watermelon, strawberries, and grapes with mild, creamy primosale cheese. It's a great mix, really, of tender and crisp textures. And the cheese? Well, it adds a salty touch that just balances the natural sweetness. Primosale, a big favorite in Sicily, adds depth—plus, a mint citronette dressing gives a zesty lift that ties everything together beautifully. Each bite offers moist grains, bursts of fruit, and a cheesy finish that really surprises and delights.

Throughout Italy, you’ll find all sorts of takes on summer rice salads. But this rice fruit salad? It stands out by mixing things up. Seriously, it’s not just your usual cold rice salad—the colorful and refreshing combination of fruits makes it appealing even to those who don’t typically go for fruit in savory dishes. Using whatever's in season, like melon or berries, ensures each serving feels unique and exciting. And look, the tangy mint and lemon dressing brightens the dish—making it taste like summer in every bite. It's such a great way to experiment if you’re tired of the standard healthy rice salad or want to showcase the best of the local market. Ultimately, this fruit medley salad works beautifully as a side or a light meal. For sure. Inviting you to explore new combinations each time you prepare it. Whether for a picnic or a casual dinner, this dish is sure to impress and inspire creativity in the kitchen.

INGREDIENTS

Rice 1.6 cups (320 g) - for salads

Watermelon 2 ½ cups (370 g)

Melon 1 ½ cup (220 g)

Cucumbers 0.8 cup (100 g)

Strawberries 1 cup (150 g)

White grapes 1 cup (200 g) - seedless

Primosale cheese 8.8 oz (250 g)

Cherries ¾ cup (120 g)

for the citronette: Extra virgin olive oil 3 tbsp (40 g); Lemon juice 2 ½ tbsp (40 g); Mint 10 leaves; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Rice salad with fruit medley

To prepare the rice salad with fruit medley, first cook the rice in boiling water, salted to taste 1, for about 10 minutes. After the cooking time, drain the rice and cool it under cold water. Transfer the rice to a bowl 2, season it with a drizzle of oil 3, and let it cool.

Take the watermelon, remove the rind 4, and cut it into 1/2 inch cubes 5, trying to remove the seeds as well. You will get about 8 oz. Slice the cucumber into 1/2 inch slices, without peeling it 6.

Cut these slices into 1/2 inch cubes 7. Move on to the melon, remove the rind and seeds 8, and cut it into 1/2 inch cubes 9.

Take care of the strawberries, wash them well and remove the stems 10. Cut them into small wedges 11, or if they are very large, make cubes. Also, wash the grapes well and cut the grapes in half 12.

Wash the cherries well, pit them by dividing them in half 13, and cut them into wedges 14. Also, cut the primosale cheese into 1/2 inch cubes 15.

Prepare the citronette. Inside a kitchen squeeze bottle or a glass jar, pour the oil 16, the lemon juice 17, and the mint leaves 18.

Shake until you get an emulsion 19. Take the rice and add the grapes, strawberries 20, cherries, cucumbers, and primosale cheese 21.

Add also the melon and watermelon 22. Mix well 23 and dress with the freshly prepared citronette 23.

Add more mint leaves 25, mix again 26, and place in the refrigerator until ready to serve 27.

Storage

It can be stored in the fridge for 1-2 days. Freezing is not recommended.

Tip

You can also use other seasonal fruit, like peaches, apricots, or plums, for example. You can replace the primosale with Greek feta or quartirolo cheese.

For the translation of some texts, artificial intelligence tools may have been used.