Fluffy, chilled rice with turkey ham, peppers, and olives for a salty bite. A bold garlic dressing with oil and vinegar ties it together without feeling heavy. Refreshing, crowd-friendly, and meant to be served cold.
Fluff the cooked white rice with clean hands or a fork, breaking up large clumps. It should be cold or at room temperature, never hot, so it does not absorb the dressing like a mushy mass.
Cut the turkey ham, bell pepper, and green olives into small cubes or slices. Finely chop the parsley so it perfumes the salad without leaving large stems.
Grate or crush the garlic and mix it with the olive oil
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Mix the rice with the turkey ham, bell pepper, olives, and almost all the parsley. Add the garlic dressing and fold gently, until the rice is seasoned but still loose.
Rest the salad for 10 minutes in the refrigerator and finish with the reserved parsley. Serve cold or cool, with separate rice grains and the dressing evenly distributed.
