An insalata mista is an Italian mixed green salad that's full of fresh crisp vegetables and parmesan cheese. Mine is served with a homemade, 3-ingredient balsamic vinaigrette dressing. Ready in 10 minutes, use whatever lettuce and veggies you like best!
Some might call an insalata mista a side salad, but done right it can be so much more. It takes very little effort to pull together some fresh ingredients and whisk up a balsamic vinaigrette, for one of the most classic Italian recipes ever!
My simple Italian Tricolore Salad uses this same Homemade Dijon Balsamic Vinaigrette recipe which tastes great on everything and can be made in advance. And this Peach Salad with Prosciutto, Mozzarella and Basil Vinaigrette also has a homemade dressing and loads of Italian flavor.
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Insalata mista ingredients
For the mixed greens salad
- Lettuce and chicories: I've used a mix of radicchio, arugula, and escarole here, for a fresh, peppery flavor with a hint of bitterness. You can use pre-mixed greens or make up a combination that you love.
- Carrots, tomatoes, and cucumbers: These veggies add crunch and sweetness, try some or all of them, or swap out completely with some of the substitutions suggested below.
- Parmesan cheese: For creaminess and a salty bite. Be sure you are using real parmigiano reggiano for the best flavor.
- Freshly ground black pepper: For serving.
For the balsamic vinaigrette dressing
- Extra virgin olive oil, dijon mustard, balsamic vinaigrette, kosher salt: You probably have all of these things on hand right now, so why not make a homemade dressing? You'll have peace of mind knowing exactly what's in it, and it's so much cheaper than store-bought! If you love homemade dressing, try my Basil Vinaigrette!
*Ingredients with measurements can be found in the recipe card below.
Variations
- Switch out the cheese: Instead of parmesan, try a different Italian hard cheese like pecorino romano or ricotta salata.
- Swap out the veggies seasonally: In the winter, use fennel in place of tomatoes, in the spring, throw in some radishes or asparagus.
- Experiment with different lettuce or greens: Baby spinach, red or green leaf lettuce, crisp romaine, or frisée would all taste great in the mix!
- Add a protein: Try grilled or roasted chicken, or top with slow roasted salmon.
How to make insalata mista (mixed salad)
Step 1: Make the balsamic vinaigrette
Combine the balsamic vinegar, olive oil, dijon mustard, and kosher salt in a mixing bowl, use a whisk or fork to blend until completely emulsified with a smooth and uniform look. (You can also put the ingredients into a small, clean jar, put the lid on and shake to combine.)
Make the vinaigrette ahead
The balsamic vinaigrette can be made up to 2 weeks ahead and stored in the refrigerator! I always keep some on hand so it's ready when I want it.
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Step 2: Chop the vegetables and grate the cheese
Use a good chef's knife to slice the cucumbers and any greens that might need slicing like radicchio or romaine. Use a vegetable peeler to grate the carrots into long strips. This adds fun texture. You can also grate them with a box grater.
Use that same vegetable peeler to shave thin strips off a block of parmesan cheese. These chunkier pieces gives more flavor impact!
Step 3: Assemble the insalata mista
Mix all your greens together in a large bowl, then place them on a serving platter. Scatter the tomatoes, cucumbers, carrots and grated cheese on top. Drizzle with balsamic vinaigrette and serve with freshly ground black pepper.
Should you toss the salad in the dressing?
I prefer to drizzle a little bit of dressing over the salad and then serve the remainder on the side for people to help themselves. This keeps the delicate mixed greens from wilting and getting overdressed, and lets the flavors and crispness of the veggies shine.
Serving suggestions
Make your insalata mista part of an Italian feast! And remember, the salad is often served toward the end of the meal as a kind of palate cleanser before dessert, so it might seem mixed up, but it's fun to try serving it the way they do in Italy.
- Cocktails: There are any number of Italian cocktails to choose from, my favorite is always the famous Negroni, made with Campari which is a bitter liqueur to get your taste buds ready for dinner!
- Aperitivo (appetizer): Start with a quick and easy Italian appetizer like Crispy Prosciutto Wrapped Dates.
- Pasta: Is there a more classic Italian combo than salad and pasta? Some of my family's faves are Gorgonzola Pasta and Penne Arrabbiata.
- Main course (meat, seafood or vegetarian): Try Cheesy Baked Zucchini Parmesan, and remember everyone loves Shrimp Scampi.
- Contorni (side dishes): There are any number of vegetables that you can serve on the side, and that can easily change with the seasons. Think Baked Asparagus in the spring, or Roasted Cauliflower with Parmesan in the winter months.
- Dessert: Try some Sicilian treats like a Coffee Granita with Amaretti Cookies.
More salad recipes
Debra's Details: Insalata mista is a simple and versatile Italian salad recipe!
- Very little prepping and chopping.
- Use a variety of mixed greens, change them out to suit your taste and the season.
- Can be made with as many or as few extra vegetables as you like.
- Balsamic vinaigrette can be made ahead and only has 3 ingredients.
- Gluten-free and vegetarian with easy vegan swaps.
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Recipe
Italian Insalata Mista with Balsamic Vinaigrette
Equipment
- whisk (or use a fork)
- vegetable peeler (or use a box grater)
Ingredients
Balsamic Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2½ teaspoons Dijon mustard
- pinch kosher salt
Insalata Mista
- 2 cups chopped radicchio (see note)
- 3 cups arugula
- 3 cups baby lettuces or escarole
- 2 carrots
- 1 english cucumber
- 2 cups cherry or grape tomatoes
- 1 ounce parmesan cheese
- freshly ground black pepper
Instructions
Balsamic Vinaigrette
- Combine the balsamic vinegar, olive oil, dijon mustard, and kosher salt in a mixing bowl, use a whisk or fork to blend until completely emulsified with a smooth and uniform look. (You can also put the ingredients into a small, clean jar, put the lid on and shake to combine.)
Insalata Mista
- Slice the cucumbers, and chop any greens that might need it like radicchio or romaine.
- Use a vegetable peeler to peel and cut the carrots into long strips. (You can also use a box grater.)
- Then take the vegetable peeler and use it to shave long strips off a block of parmesan. These big chunky strips add creamy texture and salty bite!
- Mix all your greens together in a bowl, then place on a serving platter. Scatter the tomatoes, cucumbers, carrots and grated cheese on top. Drizzle with balsamic vinaigrette and add freshly ground black pepper. Serve the remaining dressing on the side.
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Notes
- Use whatever lettuce you like: Buy pre-mixed greens or make up a mix of your own, spinach, romaine, red leaf, frisée, etc. Choose your favorites!
- Amounts of lettuce and greens can vary: Depending on what types of mixed greens you are using, amounts could vary. Escarole or romaine takes up more space in a measuring cup than arugula. You may need to eyeball it and adjust as you go.
- I don't recommend fully dressing the greens: This will cause them to wilt quickly. Drizzle a little on top then serve the rest on the side for people to help themselves.
- Make ahead: Balsamic vinaigrette can be made up to 2 weeks ahead and stored in the refrigerator.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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