Bring a medium saucepan filled with salted water to a boil over medium-high heat. 

Stir in the rice, reduce the heat and simmer until the rice is cooked (about 15 minutes). 

Drain the rice rinsing it quickly under cold water and let it cool completely. Transfer into a large serving bowl and fluff the rice with a fork.

In the meantime, cook the fava beans in boiling water for a couple of minutes; drain and set aside.  

Cook the zucchini in boiling water until they start to become tender but not mushy. Drain and allow to cool, then cut into slices. 

Clean the leeks and slice them into thin rings. 

Wash the tomatoes, slice them and discard the seeds.

Add the fava beans, zucchini, leeks and tomatoes to the rice.

Combine the oil with the balsamic vinegar, salt and pepper and use this mix to dress the rice salad, stirring gently.

Cover with plastic wrap and refrigerate until 15 minutes before serving.

Photo Credit:

Fuoco Variabile - Milan [email protected]