Rice salad (insalata di riso)

Chop the tomatoes and cheese; cut up the hard-boiled eggs.

Variation: boil green beans and carrots until tender and add them; potatoes or pasta can replace the rice.

Add the olives, preserved eggplant and tuna packed in olive oil.

Dress with olive oil only, no vinegar or lemon.

Boil the rice; drain, rinse and shock it under cold water, then add it to the salad.

Add more olive oil and salt by look and feel.

Transfer to a platter; finish with a little black pepper and serve fresh. Optionally let it sit in the fridge about half an hour first.