Italian · Salad · Easy
Insalata Mista
The simple mixed green salad every Italian table starts with: crisp leaves, a sharp vinaigrette, nothing more needed.
The whole recipe in 60 seconds
Insalata Mista, in 5 ideas
- Dress at the last possible second; even two minutes of sitting wilts the leaves.
- The classic ratio is 3 parts oil to 1 part vinegar, adjusted to your taste.
- Dry greens are the difference between a great salad and a soggy one.
- Add the onion 10 minutes early and let the vinegar soften its bite.
- This is a side dish, not a meal; in Italy it comes with, never instead of, the main course.
What you need
Ingredients
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- Shaved parmesan (optional)
How to make it
Directions
- Wash and thoroughly dry the greens. Wet leaves repel dressing, so use a salad spinner or towels.
- Combine the greens, tomatoes, cucumber, and red onion in a large bowl.
- Whisk the olive oil, vinegar, mustard, salt, and pepper in a small bowl.
- Pour the dressing over the salad just before serving and toss gently.
- Top with shaved parmesan if you like, and serve immediately.
Money saver. Buy whole heads of lettuce instead of bagged mixes. They stay crisp for a week and cost a third as much per pound.