Black Rice Caprese Salad
Black Rice Caprese salad is a colorful salad with forbidden rice (black rice), mozzarella, basil, tomatoes, and olives; drizzled with a balsamic dressing!
We love this Black Rice Caprese Salad served cold, at room temperature, or even slightly warmed (which melts the cheese). The flavors of balsamic, tomatoes, and fresh basil makes this caprese salad my favorite summer salad for guests!
Black Rice Caprese Salad
This salad is also so colorful and a great gluten-free option. Black rice is naturally gluten-free and is a good ingredient to use for those with celiac disease or gluten sensitivity. Even though we are not experts with gluten-free diets, this salad has proven to be a real crowd-pleaser (our guests rave about it).
Read more: Black Rice Caprese Salad
Why I love this recipe
- It comes together quickly.
- Great for a dinner party (as it’s a gluten-free salad).
- Perfect for summer months with fresh tomatoes and basil. Delish!
Ingredients for Rice Salad
- Cooked forbidden black rice: we buy at Trader Joe’s or Whole Foods
- Dijon mustard
- Balsamic vinegar
- Virgin olive oil
- Salt and pepper
- Grape tomatoes: or fresh heirloom or garden tomatoes
- Kalamata olives
- Mozzarella balls: you can use the ones that are marinated if you prefer
- Fresh basil
How do you make Black Rice Caprese Salad?
The pleasantly earthy flavor of black rice pairs well with the balsamic vinaigrette. If you can’t find it, use wild rice instead.
- Cook the rice according to package directions; cool.
- Make the vinaigrette: combine Dijon mustard, balsamic vinegar, extra virgin olive oil, salt and pepper in a small dish. Taste the vinaigrette and adjust accordingly.
- Toss the cooled rice with the vinaigrette, but reserve a little for the end.
- Add handfuls of tomatoes, olives, and mozzarella cheese into the rice. Add chopped fresh basil. Gently mix.
- Drizzle with the remaining vinaigrette, and add salt and pepper. Serve cold or room temperature, or heated to warm. Garnish with more fresh basil leaves.
Tips and substitutions:
- Swap out the black rice for regular rice.
- You can use grape tomatoes, heirloom tomatoes (will be juicy).
- Double the recipe for a large party! (or triple!)
- Meal prep is easy, and I love to make this recipe early in the day when we are entertaining. The flavors really settle in, and it can even be made the day before!
More info on forbidden black rice
Here’s some interesting facts. Antioxidant-rich black rice, also called forbidden rice or “emperor’s rice, earned its name because it was once reserved for the Chinese emperor to ensure his health and longevity. It was forbidden to anyone else–thus the name.
This salad? Perfect served with these summer foods: Buttermilk Chicken Recipe, Watermelon Chile Lime Feta Salad, and this Ricotta Gnocchi with Berry Compote
And it’s hard to not go back for seconds … just sayin’!
More caprese salads to try:
Get the Recipe:
Black Rice Caprese Salad
Ingredients
- 4 cups cooked black rice
- 1 Tablespoon Dijon mustard
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups grape tomatoes, cut in half
- 1 cup kalamata olives, cut in half
- 1 ½ cups fresh mozzarella balls, cut in half
- 1 cup packed fresh basil, chopped (plus extra)
Instructions
- Cook the rice according to package directions; cool.
Mak the vinaigrette:
- Combine Dijon mustard, balsamic vinegar, extra virgin olive oil, salt and pepper in a small dish. Taste the vinaigrette and adjust accordingly.
Assemble the salad:
- Toss the cooled rice with the vinaigrette, but reserve a little for the end.
- Add handfuls of tomatoes, olives, and mozzarella cheese into the rice. Add chopped fresh basil. Gently mix until combined.
- Drizzle with the remaining vinaigrette, and add salt and pepper. Serve cold or room temperature, or heated to warm. Garnish with more fresh basil leaves.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Loved this!! Bright and fresh and filling. I halved the oil for personal health reasons and it turned out great. Thanks for a wonderful recipe, will definitely be making it again!
I am making this yummy looking recipe this weekend. Can it be made a day ahead (and maybe adding the fresh basil right before serving) or should it be served on the day it is made?
Thanks so much!
Cam
You can make a day ahead and then add the basil right before serving. I’ve sometimes held out the cheese balls, too. It’s delicious the next day!
Absolutely delicious!!! I used Native American hand-harvested, hand-parched wild rice and added some tricolor quinoa. It’s a great take-to-work salad and so healthy!