Classic Italian Insalata Mista (Mixed Salad)

This recipe for a Classic Italian Insalata Mista (Mixed Salad) is a traditional Italian salad that features mixed greens, tomatoes, carrots, cucumbers and shaved Parmigiano Reggiano. It is so easy to make weeknight and pairs perfectly with grilled chicken, seafood, pasta, or soup. It is tossed in a delicious homemade balsamic vinaigrette. Ready in 10 minutes!

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Why you'll love this mixed green salad with dressing?

1. Easy and quick to make: just perfect for a weeknight or if you need a simple side dish.
2. Filled with fresh flavors: crisp cucumbers, juicy tomatoes, crispy carrots.
3. Best ever homemade Italian vinaigrette: tangy, a touch of sweetness, and packed great flavor!
4. Versatile and customizable: use whatever tomatoes or cucumbers you like or have on hand. I used red onions, but you could use even shallots or toss in some bell peppers.
5. Crowd pleaser: a great salad to bring to a party or a summer barbecue. Since it comes together so quickly, you could even make at the last minute!

I'm so excited to share this simple Italian salad that we eat all the time! I just shared the burrata Caprese, and both these salads go so well with homemade crusty bread!

Every summer we are in Italy, my in-laws go out to their garden and collect their fresh lettuce. Since the very first time I met them when my husband and I got married and he brought me to meet them, there wasn't a meal that didn't include a salad with lettuce grown by them.

The flavor of lettuce grown in their garden surpassed any thing I ever had back home that was store-bought. And I would dream of having a garden overflowing with lettuce, cucumbers, and tomatoes!

Whenever I dine with my in-laws, I do sometimes cross the line with the meal etiquette and ask for the salad to eat alongside my second course, which most times is a meat. They like to eat it after they eat the second course. If I don't see the salad on the table, I get up and go to bring it to the table. I know, not very polite. My mother-in-law always wonders why I can't wait until they're all ready to eat it.

Maybe you didn't know that In Italy the salad is served after and sometimes along with the "secondo" or second course. You will never see a meal that is composed of a salad with a protein on top of it and mixed into it. Insalata mista or any sort of a salad is a whole separate part of the meal.

Crisp, colorful greens, and it usually features lettuce varieties, arugula, and radicchio. I combined the greens with fresh tomatoes, cucumbers, red onions, and carrots to make a simple salad. Drizzled with a delicious vinaigrette, and seasoned with a sprinkle of salt and pepper, insalata mista makes a great starter or a side dish.

You may find an insalata mista ingredients will vary all over Italy, region to region, and also, depending on the season. Change up your salad by adding in fresh herbs, olives, pepperoncini, and ricotta salata. Or you could make this a meal serving it with grilled chicken, fish, shrimp, or even grilled steak. If you’re vegetarian, it’s perfect as is (if you're vegan, just leave out the cheese!)! This salad is naturally gluten-free.

This truly is a really simple salad to put together. You will love the fast and flavorful homemade vinaigrette! If you are making it for a party, you could prep it 15 minutes before serving. Let's get onto this quick Italian salad recipe!

What ingredients are in an easy Italian insalata mista?

It doesn't take much to make a great mixed Italian salad. This is what I had on hand what I wanted to enjoy, but you could change this up in so many ways! Full printable recipe is below:

• The Greens: I used mixed Organic Girl baby spring mix, which is a mix of 14 tender baby greens. I find that brand now at any market, but use your favorite mix. Any mix of butterhead lettuce, romaine, arugula, radicchio, and endive will do!
• Tomato: For this salad, I used vine-ripened tomatoes. You could use beautiful heirloom, Campari, or Roma tomatoes. Whatever you prefer is fine. I cut the tomatoes in small pieces. Cherry or grape tomatoes would also be fine, just cut them in half.
• Cucumber: I prefer to use English cucumbers. I use organic ones and the skin is thin, so I leave it on. Typically, the English cucumbers have an almost sweet flavor. The regular cucumbers have bitter seeds. If you use them, you'll have to peel the thick and waxy skin and cut the bitter seeds out.
• Red Onion: Adds a nice flavor and should be thinly sliced. Leave out if you don't like onions or can't eat them.
• Carrots: Peeled and thinly sliced or shaved with a vegetable peeler.
• Cheese: Cheese is optional and if you're dairy-free or vegan, omit. Shave some slices of Parmigiano Reggiano with vegetable peeler. Chunks of ricotta salata or you could even slice it.
• Pepperoncini (optional)
• Olives (optional)

For the balsamic vinaigrette:

• Extra-virgin olive oil: As I always mention, use a very good quality extra virgin olive oil.
• Balsamic vinegar: The better the quality balsamic, the better the flavor the dressing will have. You could also use red wine vinegar.
• Dijon mustard: A little bit of Dijon mustard adds a lovely flavor.
• Sea salt: A bit of salt is added to the dressing, you could add more or less, to your taste.
• Freshly ground black pepper: A little bit of pepper is added. Use more or less to your taste.
• Honey: A little bit to sweeten the dressing. You can sub maple syrup, or leave out sweetener all together. If you like the tanginess from the vinegar and mustard, leave it out.
• Garlic: Some minced garlic is used. Use shallot if that's what you have on hand.

Equipment for Making Classic Italian Insalata Mista

Want to nail a classic Italian Insalata Mista? You’ll need the right gear. Here’s what I use:

1. Mixing Bowl - Toss your fresh mixed greens in here.
2. Vegetable Peeler - Perfect for those thinly sliced cucumbers.
3. Mason Jar - Mix and store your balsamic vinaigrette.
4. Whisk - Blend your extra virgin olive oil and red wine vinegar.

How to make an easy insalata mista?

Full printable recipe is found below.

Step 1: Gather all your ingredients and place the lettuce mix in a large bowl.

Step 2: Add toppings. Add the prepped vegetables.

Step 3: Add on the shaved Parmigiano Reggiano.

Step 4 + 5: Prep the vinaigrette in a bowl or in a mason jar and shake. Drizzle the dressing on the salad and gently toss to combine.

Step 6: Serve and enjoy! Buon appetito!

How to make a basic balsamic vinaigrette?

Step 1: Gather the vinaigrette ingredients. This photo shows what I put in the vinaigrette (plus on the bottom right is a photo of the Parmigiano that was tossed on top of the salad).

Step 2: Add the ingredients to a mason jar or to a bowl.

Step 3: Close the lid of the jar and shake to combine. Or if you have it in bowl, whisk it together to combine.

Step 4: Store in the refrigerator if you're making it ahead of time.

This vinaigrette if really delicious!

Expert tips for best simple tossed green salad:

• Use a variety of fresh mixed greens for added texture and flavor in your insalata mista.
• To make the salad more visually appealing, use a mix of different colored vegetables such as red and green leaf lettuce, radicchio, and be sure to use some carrots like I did in addition to the classic tomatoes and cucumbers.
• For added protein, top the salad with grilled chicken or shrimp.
• Top with crumbled feta or sliced avocado for added creaminess.

Variations for a dinner salad recipe:

• If you like cheese, add mini mozzarella balls (also called “pearls”)
• To make it even healthier, add in diced or sliced avocado
• Toss in some fresh herbs fresh dill, chives, or basil.
• For a Mediterranean twist, add in some cubed feta cheese and Kalamata olives.
• Make it a little spicy by adding in some pepperoncini or banana pepper rings.

What to serve with authentic Italian mixed salad:

• Baked chicken legs>>>these chicken legs bake up so crispy and are delicious!
• Lemon chicken>>>super tender chicken breasts with an amazing lemon garlic sauce!
• Pasta Puttanesca>>>spaghetti with a tomato sauce made of anchovies, garlic, olives, hot pepper flakes, and capers...just so flavorful!

How to store a tossed salad:

Once you put on the dressing, the salad should be consumed that same day. If you want to assemble the salad, you could store it in the refrigerator in an airtight container and add the dressing to it the next day.

Although I will say I have stored small portions of leftover salad with the dressing because I feel guilty throwing it away. The dressed salad the next day isn't crispy, but it still tastes good!

FAQ's

Some other salad recipes to enjoy:

• Sicilian Fennel and Orange Salad
• Quick and Easy Italian Tomato Salad
• Panzanella-Tuscan Tomato and Bread Salad
• Mediterranean Chopped Salad

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5 from 3 votes

Classic Italian Insalata Mista (Mixed Salad)

This recipe for a Classic Italian Insalata Mista (Mixed Salad) is a traditional Italian salad that features mixed greens, tomatoes, carrots, cucumbers and shaved Parmigiano Reggiano. It is so easy to make weeknight and pairs perfectly with grilled chicken, seafood, pasta, or soup. It is tossed in a delicious homemade balsamic vinaigrette. Ready in 10 minutes!

Prep Time7 minutes mins

Course: Appetizer, Salad

Cuisine: Italian

Keyword: gluten-free, insalata mista, mixed greens, Salad, vegetarian, vinaigrette

Servings: 4

Calories: 147kcal

Author: Lora

Equipment

• 1 Mixing Bowl Toss your fresh mixed greens in here.
• Vegetable Peeler Perfect for those thinly sliced cucumbers.
• Mason Jar Mix and store your balsamic vinaigrette.
• whisk Blend your extra virgin olive oil and red wine vinegar.

Ingredients

• 4 cups lightly packed fresh mixed greens try a mix of Romaine, arugula, radicchio, arugula, red and green leaf lettuce.
• 1-2 carrots peeled and shaved with vegetable peeler or cut in thin rounds
• 1 English cucumber thinly sliced
• ½ red onion sliced thin (use more or less to your taste)
• 2-3 small to medium tomatoes
• Parmigiano Reggiano shaved with vegetable peeler, or crumbled Ricotta Salata

Simple Balsamic Vinaigrette

• ¾ cup good quality olive oil
• ¼ cup balsamic vinegar or red wine
• 1 tsp Dijon mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon honey or maple syrup (omit sweetener if you're sugar-free)
• 1 clove minced garlic

Instructions

• Gather all your ingredients and place the lettuce mix in a large bowl.
• Add toppings: Add the prepped vegetables and the shaved Parmigiano Reggiano.
• Prep the vinaigrette: Place the ingredients in a mason jar, close the lid and shake. Or place ingredients in bowl and whisk together to combine. Check the flavor and add more sweetener, to your taste, or salt, if needed. If you like it tangy, leave out the sweetener.
• Drizzle on the dressing and gently toss to combine. Enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

For the salad: 

• Substitute mixed greens with Romaine, arugula, romaine, endive, or bibb.
• Substitute Parmigiano Reggiano with feta, goat cheese, or even blue cheese. 
• Add in some toasted pine nuts, walnuts, or pecans for some crunch.

Vinaigrette:

• Store vinaigrette in a mason jar or an airtight container for up to 2 weeks in the refrigerator.
• Use your favorite store-bought vinaigrette or even oil and vinegar. 

Nutrition

Calories: 147kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2404mg | Potassium: 604mg | Fiber: 3g | Sugar: 23g | Vitamin A: 320IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg

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