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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 3 quarts; 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

281 calories; calories from fat 28%; protein 20g; fat 8.8g; saturated fat 2g; carbohydrates 30g; fiber 3.3g; sodium 1151mg; cholesterol 27mg.
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