Caprese Rice Salad

Total Time
40 min
15 min
25 min
We used jasmine rice, which gives off a slightly "flowery" taste, in this Italian-inspired dish.


olive oil

2 Tbsp, plus 1 tsp olive oil, divided

balsamic vinegar

1 Tbsp


cup(s), fresh, chopped

fresh cherry tomato(es)

1 cup(s), or grape tomatoes

whole milk mozzarella cheese

6 oz, fresh, cut into chunks

table salt

¾ tsp

black pepper

¼ tsp

olive oil

1 tsp

uncooked onion(s)

1 small, chopped

uncooked jasmine rice

1 cup(s)


  1. In a large serving bowl, combine 2 tablespoons of olive oil, vinegar, basil, tomatoes, mozzarella, salt and pepper. Set aside and allow to marinate while rice cooks.
  2. Heat remaining 1 teaspoon of olive oil in a medium pot over medium heat. Add onion and cook until softened, about 3 minutes. Add rice and 1 3/4 cups water. Bring to a boil, cover and simmer until water is absorbed, about 20 minutes.
  3. Toss rice with tomato mixture; serve warm or at room temperature. Yields about 3/4 heaping cup per serving.
  4. Flavor Booster: Substitute basmati rice for jasmine rice and give this salad a nutty flavor. Rich-tasting hazelnut oil can replace the olive oil, and a light dusting of finely chopped hazelnuts completes the transformation.


This dish can be made with other exotic varieties of rice as well, such as basmati or jasmati.

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