• 1 cup Arborio rice
  • 1 pint cherry tomatoes, halved
  • 8 oz. fresh mozzarella, chopped into bite sized pieces
  • 10-12 large basil leaves torn by hand into bite-sized pieces
  • 1 cup Titone DOP extra-virgin olive oil
  •  Sea salt to taste
  •  tellicherry pepper to taste


Pre-cook the rice.
  1. Bring water to a boil.
  2. Add rice to the boiling water, and cook until al dente, approximately 12 minutes.
  3. Drain rice, and spread lightly with your fingers on a baking dish to cool. This helps it retain its al dente texture. Allow to cool.
  4. Prepare the dish.
    1. In a large bowl combine cooked rice, mozzarella, tomatoes and basil leaves.
    2. Pour olive oil over the mixture and stir to distribute evenly.
    3. Stir in cracked pepper and salt to taste.
    This salad can showcase a variety of other ingredients. Add olives, capers, or a splash of balsamic vinegar for a different twist!

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