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James Carrier Photo by: James Carrier

Rice Salad with Ham and Tomatoes

Notes: To make a vegetarian salad, substitute provolone for the ham and cook the rice with water. If making salad up to 2 days ahead, chill airtight. Transport salad in an insulated bag or serve within 2 hours.

Sunset MAY 2001

  • Yield: Makes 3 quarts; 8 to 10 servings


  • 2 quarts fat-skimmed chicken broth or water
  • 2 cups arborio rice or medium-grain white rice such as pearl
  • 1 pound thin-sliced cooked ham (see notes)
  • 3 cups cherry tomatoes (1 in. or smaller)
  • 1 cup lightly packed fresh basil leaves
  • 2/3 cup drained capers
  • 2 cloves garlic
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Fresh-ground pepper
  • Basil sprigs, rinsed (optional)


1. In a 5- to 6-quart pan over high heat, bring broth and rice to a boil. Reduce heat and simmer, stirring occasionally, until rice is just tender to bite, 13 to 15 minutes. Drain rice; reserve broth for other uses, or discard. Pour rice into a shallow 11- by 17-inch pan and spread level. Let cool, stirring occasionally, about 20 minutes.

2. Meanwhile, stack ham slices and cut into strips 1/4 inch wide and 1 inch long. Rinse and drain tomatoes, basil, and capers. Cut tomatoes in half and basil leaves into slivers; peel and mince garlic.

3. In a large bowl, mix ham, tomatoes, basil slivers, capers, garlic, and olive oil. Add cool rice, mix gently, and season to taste with salt and pepper. Garnish with basil sprigs.

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 28%
  • Protein: 20g
  • Fat: 8.8g
  • Saturated fat: 2g
  • Carbohydrate: 30g
  • Fiber: 3.3g
  • Sodium: 1151mg
  • Cholesterol: 27mg

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Rice Salad with Ham and Tomatoes recipe