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Rice Salad with Homemade Lemon Dijon Vinaigrette

Rice Salad with Homemade Lemon Dijon Vinaigrette

This rice salad is simple and comforting - the stars are emmentaler cheese and hard boiled eggs all coated in a homemade lemon Dijon vinaigrette dressing that's to die for

Course Entree, Main Course, Salad
Cuisine American, French
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes


For the rice salad:

  • 2 ½ cups cooked rice 1 cup uncooked
  • ½ cup green olives halved
  • 1 ½ cups halved cherry tomatoes
  • 1 cup corn kernels
  • 1 cup cubed Emmentaler or Jarlsberg cheese
  • 4 oz diced ham
  • 4 large hard boiled eggs chopped
  • Lemon Dijon Vinaigrette

For the lemon dijon vinaigrette:

  • ¼ cup lemon juice
  • 2 tbsp dijon mustard
  • ¾ cup olive oil
  • 2 tsp sugar
  • 1 tsp kosher salt
  • ½ tsp pepper


  1. Begin by hard boiling the eggs and cooking the rice according to the package instructions

  2. While the eggs and rice cook, halve the olives and cherry tomatoes, and dice the cheese and ham

  3. To make the lemon Dijon vinaigrette combine the lemon juice, dijon mustard, and sugar in a small mixing bowl.  Whisk to combine

  4. Using the whisk attachment on an immersion blender whisk the lemon juice and dijon mustard, and slowly drizzle in the olive oil whisking continuously 

  5. Season the vinaigrette with salt and pepper.  Taste and adjust any seasonings as necessary 

  6. After the rice is cooked and the hard boiled eggs are cooked and peeled, combine the rest of the ingredients for the rice salad

  7. Mix rice, olives, tomatoes, corn, ham, cheese, and hard boiled eggs in a large bowl.  Drizzle most of the vinaigrette over top and stir to coat.  

  8. Add more of the vinaigrette as necessary.  I find the vinaigrette recipe above produces just slightly more than I need for this amount of rice salad.  

Recipe Notes

For extra flavor, cook your rice in chicken or vegetable broth instead of water