Italian Insalata Mista with Balsamic Vinaigrette
Servings: 4 - 6 servings
Calories: 235kcal
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.
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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.
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
Calories: 235kcal | Carbohydrates: 18g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 241mg | Potassium: 859mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19097IU | Vitamin C: 41mg | Calcium: 212mg | Iron: 3mg
