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Rice salad with mozzarella and capers

Level of difficulty: easy
Preparation time: around 35 minutes


  • 150 g long-grain rice (Siam Patna or Basmati)
  • 2 tomatoes
  • 6x25 g Brimi Mozzarella Bocconcini
  • 100 g green beans, boiled and cut
  • 1 teaspoon of fresh peperoncino chili pepper,
  • cut into strips
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • Salt
  • Freshly ground pepper


  • 50 g capers
  • 4 marjoram leaves
  • 2 tablespoons olive oil


Cook the rice in plenty of salted water, drain, season with a little oil and let cool. Wash the tomatoes, remove the stems, immerse briefly in boiling water, pass under cold water and remove the skins. Quarter the tomatoes, remove the seeds and dice them. Cut the mozzarella Bocconcini in half or into quarters. Add the tomatoes, green beans, mozzarella pieces and fresh peperoncino to the boiled rice and let marinate with lemon juice, olive oil, salt and pepper. Before serving the rice salad, add capers, marjoram leaves and olive oil.
Cooking time for rice: about 10 minutes


  • Alternatively, you can prepare a dressing of mayonnaise or plain yogurt.
Rice salad with mozzarella and capers
When nature is good, everything is better.
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