Tomato Mozzarella Pistachio Wild Rice Salad Recipe

This Tomato Mozzarella Pistachio Wild Rice Salad Recipe should be your summer potluck salad because it's easy and always gets major compliments. Loaded with greens, tomatoes, mozzarella, and toasted pistachios, is a summer recipe that's a total keeper.

5 from 2 votes

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Prep Time 10

Cook Time 45

Total Time 55

Course Dinner, Lunch, Main, Salad, Side

Cuisine American

Diet Vegetarian

Servings servings

Calories 249 kcal

Ingredients

1/2 cup uncooked wild rice
1/2 cup plain Greek yogurt
4 tablespoons extra-virgin olive oil plus extra for the tomatoes
3 tablespoons champagne vinegar
kosher salt
Freshly ground black pepper
Pinch sugar
1 pound cherry tomatoes or grape tomatoes
5 ounces baby greens or baby kale, chard, and tatsoi
8 green onions (aka scallions) white and pale green parts thinly sliced
1/2 cup finely chopped pistachios
1/2 ounce fresh mint
leaves torn just before using
8 ounces ciliegine mozzarella (or one large piece) buffalo mozzarella

Instructions

Cook The Wild Rice: Place 2 cups of water in a small saucepan and bring to a boil over high heat. Add a pinch of salt and stir in the wild rice. Bring everything back to a boil before reducing the heat to low to maintain a simmer.
Cook until the rice is chewy and tender but the grain is still intact, about 35 to 45 minutes. Drain the rice in a sieve or fine mesh colander turn it onto a rimmed baking sheet and spread it out to cool. Meanwhile, make the dressing.
Make The Yogurt Dressing: Combine the yogurt, olive oil, vinegar, and a splash of water in a jar, close, and shake until well incorporated. To taste, dip a lettuce leaf in the dressing then add more sugar, salt, or pepper, as desired.
Prepare The Salad: Halve the tomatoes and combine with a glug of oil and a pinch of salt, toss to coat, and set aside briefly, at least 5 minutes. Meanwhile, tear the ciliegine mozzarella balls in half (or, if using one large piece of mozzarella, go ahead and dice it).
When ready to serve, arrange greens, tomatoes (without any juices), and scallions on a serving platter. Toss the cooked wild rice with half of the dressing then add to the salad. Top with mozzarella, pistachios, and mint, and serve with additional dressing on the side.

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Nutrition

Serving: 1 servingCalories: 249kcalCarbohydrates: 24gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgSodium: 38mgPotassium: 520mgFiber: 3gSugar: 5gVitamin A: 1352IUVitamin C: 40mgCalcium: 76mgIron: 2mg

Keyword healthy green salad, whole grain side dish, wild rice recipe