Step 1: Cook the Rice

Rinse the rice under cold water until the water runs clear to remove excess starch.

In a large pot, bring 4 cups of salted water to a boil.

Add the rice and cook according to package instructions until al dente (usually about 15-18 minutes).

Drain the rice and rinse under cold water to stop the cooking process. Set it aside in a mixing bowl to cool completely.

Step 2: Prepare the Vegetables

While the rice is cooling, chop the cherry tomatoes, cucumber, bell peppers, and olives.

If using fresh corn, boil it briefly until tender, then cut the kernels off the cob.

Add all the chopped vegetables to the bowl with the cooled rice.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, white wine vinegar (or lemon juice), Dijon mustard, honey (if using), salt, and pepper until well combined.

Step 4: Combine and Serve

Pour the dressing over the rice and vegetable mixture.

Toss everything together until well coated. Adjust the seasoning with salt and pepper if needed.

Gently fold in the mozzarella and fresh basil leaves.

Let the salad sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.

Variations

Protein Boost: Add cooked chicken, shrimp, or tuna for a heartier meal.

Vegan Version: Substitute mozzarella with avocado or omit it altogether.

Whole Grain Option: Use brown rice or quinoa for added fiber and nutrition.

Add-Ins: Consider adding capers, artichoke hearts, or different herbs like parsley or oregano for a twist.