Kitchen Recipe Collection
Italian Insalata Mista (Classic Mixed Salad)
The ubiquitous side salad found in every Italian home and restaurant. Crisp, refreshing greens dressed simply with olive oil and vinegar.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- mixed crisp greens (romaine, radicchio, endive, butter lettuce)
- carrots
- fennel bulb
- cherry tomatoes
- radishes
- extra virgin olive oil (premium)
- white or red wine vinegar
- fine sea salt
Equipment
- Large salad bowl
- Salad spinner
Instructions
- 1
Wash and Dry
Wash the mixed greens thoroughly in cold water. It is absolutely crucial to dry them completely using a salad spinner. Wet leaves will repel the oil.
- 2
Tear the Greens
Tear the larger leaves by hand into bite-sized pieces. Place them in a large wooden or glass bowl.
- 3
Prep Crunchy Veg
Using a mandoline or sharp knife, shave the fennel, carrots, and radishes into paper-thin slices.
- 4
Halve Tomatoes
Cut the cherry tomatoes in half.
- 5
Assemble
Gently toss the greens, shaved vegetables, and tomatoes together in the bowl.
- 6
The Rule of Dressing
In Italy, salads are dressed at the table, right before eating, never in advance. The order is strict: Salt first, then Vinegar, then Oil.
- 7
Season
Sprinkle fine sea salt evenly over the dry leaves.
- 8
Add Acid
Splash a small amount of wine vinegar over the salad. The salt will dissolve in the vinegar.
- 9
Add Oil
Drizzle generously with high-quality extra virgin olive oil. The oil coats the leaves, sealing in the flavor.
- 10
Toss and Serve
Toss vigorously but gently to coat every leaf. Serve immediately as a side to cut through rich pasta or meat dishes.
Cooking Tips
- Do not pre-mix a vinaigrette. The magic is in the uneven, rustic application of the oil and vinegar directly onto the leaves.
- Bitter greens like radicchio and endive are essential for an authentic Italian flavor profile.
Variations
- Insalata Verde: Omit the tomatoes, carrots, and radishes, using only a mix of green leaves.
Chef's Notes & Storage
- A meal in Italy usually finishes with a salad (served after the main course) to cleanse the palate and aid digestion.
Nutrition Estimate
120 calories · 2g protein · 8g carbs · 10g fat · 3g fiber per serving
