Aggie's Kitchen

Caprese Rice Salad

This Caprese Rice Salad recipe is bursting with fresh flavors! Great side dish for grilled meats or double the recipe to take to a barbecue or picnic.

(This post is part of the #ThinkRice campaign that I am participating in as a member of the Healthy Aperture network, sponsored by USA Rice.)

Happy Spring!! I don’t know about you, but Spring is most definitely my favorite season of the year. Depending on where you live, the weather has warmed up (we hit the 90s last week – too warm!) and when the weather is nice like it has been I just crave good, light, fresh food. No offense to winter comfort food, but I am so done with all that. Bring on the crunchy veggies, fresh fruit, all things grilled and my current favorite obsession – grain salads! This Caprese Rice Salad screams fresh, warm weather food and was enjoyed along side our favorite grilled chicken.

I know tomatoes are technically a summer food, but here in Florida they are pretty much available all the time. Especially the smaller varieties like cherry tomatoes, which happen to be one of my favorites. They are sweet and bite sized and are perfect for salads like this one.

This Caprese Rice Salad recipe is bursting with fresh flavors! Great side dish for grilled meats or double the recipe to take to a barbecue or picnic.

To change things up, I’ve been using rice as a base for what I would typically put together as a pasta salad. Rice is a perfect base for a grain salad, I typically opt for brown rice for the extra boost of nutrition. (Be sure to look for “Grown In The USA” logo on packages of domestically grown rice.)

This Caprese Rice Salad recipe is bursting with fresh flavors! Great side dish for grilled meats or double the recipe to take to a barbecue or picnic.

I made this Caprese Rice Salad as a side dish for one of our dinners, but I picture it as a great addition to any barbecue or picnic. You can easily double (or triple) the recipe, just make the rice ahead of time then assemble right before serving so the tomatoes and basil stay fresh. (If you don’t already have a rice cooker, I highly recommend using one for perfectly cooked rice!)

This Caprese Rice Salad recipe is bursting with fresh flavors! Great side dish for grilled meats or double the recipe to take to a barbecue or picnic.

Print Recipe

Caprese Rice Salad

Yield: 4 servings

Ingredients:

  • 1 cup USA grown brown rice
  • 1 cup cherry tomatoes, halved
  • small bunch fresh basil, about 12 large leaves, torn
  • 4 oz mozzarella, cut into small cubes
  • coarse salt and fresh ground pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • drizzle balsamic glaze

Directions:

  1. Cook brown rice according to directions. Fluff with a fork and transfer to a glass bowl. Let chill in the refrigerator for 1 hour or more. You can make the rice a day ahead.
  2. When rice is completely chilled, add tomatoes, freshly torn basil and mozzarella to bowl of rice. Season well with salt and pepper and drizzle with 2 tablespoons olive oil. Gently toss to combine. Transfer to serving bowl and drizzle with desired amount of balsamic glaze. Serve chilled or at room temperature.

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For more rice recipes follow USA Rice on Pinterest, Instagram and Facebook.

Some more great rice dishes for you to try:

Toasted Almond Herbed Brown Rice

Black Bean and Rice Salad

Shrimp and Vegetable Stir Fry with Jasmine Rice | Cookin’ Canuck

Creamy Chicken and Wild Rice Skillet | The Lean Green Bean

 

(This post is part of the #ThinkRice campaign that I am participating in as a member of the Healthy Aperture network, sponsored by USA Rice. Thank you for supporting the brands that support Aggie’s Kitchen!)

Follow Aggie’s Kitchen’s board Aggie’s Kitchen Recipes on Pinterest.

This Caprese Rice Salad recipe is bursting with fresh flavors! Great side dish for grilled meats or double the recipe to take to a barbecue or picnic.

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15 Responses to “Caprese Rice Salad”

  1. shelly (cookies and cups) posted March 22, 2016 at 7:03 am

    Love dishes like this that can be served warm or cold. Perfect for taking to a get together. AND I am prety obsessed with everything caprese!

  2. leslie posted March 22, 2016 at 7:05 am

    I am loving the addition of rice to the dish. Gives you the right amount of “fullness” 

  3. Sandy Coughlin posted March 22, 2016 at 9:33 am

    I just did a similar rice salad, and I LOVE how you can serve it cold, room temp, or even hot (melted cheese – yum). Thank you for sharing, Aggie! xo

  4. JulieD posted March 22, 2016 at 9:56 am

    I love this…what a great idea, Aggie!! The colors…so vibrant! I have to make this soon!

  5. TidyMom posted March 22, 2016 at 10:25 am

    i could eat this for lunch every day!!  I love the addition of rice in the salad

  6. Erica posted March 22, 2016 at 5:29 pm

    Looks totally delightful! I love the caprese mix and never though to add rice!

  7. Olena@iFOODreal posted March 22, 2016 at 6:16 pm

    This sounds and looks OMG. I hear ya! I am like you itch to make recipes with food that is not in season elsewhere and make excuses about it on the blog haha. Who cares. Brown rice we eat a lot!

  8. Brianne @ Cupcakes & Kale Chips posted March 23, 2016 at 6:38 am

    This looks so good! My tomato- and rice-loving little guy would devour the bowl!

  9. Jenny Flake posted March 23, 2016 at 9:00 am

    My favorite flavors!!!  Gorgeous salad Aggie!!!

  10. Rachel @ Rachel Cooks posted March 23, 2016 at 3:15 pm

    I think I’m in love.

  11. Lori @ RecipeGirl posted March 24, 2016 at 11:10 am

    This look beyond delicious. I could eat this every single day. 

  12. Megan Keno posted March 24, 2016 at 5:25 pm

    I love the ingredients in this!!

  13. Brenda @ a farmgirl's dabbles posted March 24, 2016 at 10:43 pm

    Wow, you’ve seen temps in the 90’s already?! We just had 2″ of snow yesterday. 🙁 Luckily, it’s mostly gone already. This looks like a wonderful salad. Our youngest daughter absolutely loves rice and caprese salads. I think this salad needs to happen just for her!

  14. Nathalie posted April 5, 2016 at 4:21 pm

    This was my favourite meal back in my high school days. 
    I created it accidentally when I wanted something tasty yet cheap 😀 
    Have not had it for years and I am happy to see that there are others enjoying it since my schoolmates did not give me the approving look – well, I guess they should have tested 🙂 
    Thank you for your lovely blog and photos 🙂 

    http://potsofsmiles.blogspot.com/
    xxxx

  15. Nathalie posted April 5, 2016 at 4:22 pm

    Oh, I forgot to add that the only thing I would miss in the recipe is some lemon juice as well 🙂 

    http://potsofsmiles.blogspot.com/
    xxxx

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