Insalata Mista (Italian Side Salad)
Insalata Mista means “mixed salad” in Italian and it’s a simple side for a variety of meals. Quick and easy to make, it combines greens, vegetables, and a simple vinaigrette. A delicious addition to any meal including grilled meats, pasta, and pizza.
Italian cuisine is known for its fresh and simple ingredients. It’s no surprise that this side salad has long been a staple of their cuisine featuring regional and seasonal produce.
Insalata Mista is my go-to side salad as it only takes 10 minutes of prep time and it’s very forgiving when it comes to the vegetables you can include. I added plenty of seasonal produce variations after the recipe so you can easily create a mixed salad that works best in your season and with your main.
Other quick and easy side salads you can try are my raw French carrot salad, German coleslaw, and beetroot and feta salad with walnuts.
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Insalata Mista (Italian Side Salad)
Ingredients
- 4 cups mixed green salad
- 1/2 English cucumber
- 1 red onion small
- 4 tomatoes
- 1/2 cup olives
Vinaigrette
- 1/3 cup olive oil extra virgin
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
- The first step to preparing Insalata Mista is to wash and dry 4 cups mixed green salad. Dry the leaves thoroughly to prevent the dressing from becoming watered down. Use a salad spinner or pat the greens dry with paper towels.4 cups mixed green salad
- Peel 1/2 English cucumber and chop it into bite sized pieces. Quarter the tomatoes. Remove the outer layer of 1 red onion and cut it into thin slices. Portion off 1/2 cup olives.1/2 English cucumber, 1 red onion, 1/2 cup olives, 4 tomatoes
- To make the oil and vinegar vinaigrette, combine 1/3 cup olive oil and 2 tbsp balsamic vinegar in a small bowl. Add 1/4 tsp salt and 1/8 tsp ground black pepper and whisk everything together with a fork until it starts to emulsify.1/3 cup olive oil, 2 tbsp balsamic vinegar, 1/4 tsp salt, 1/8 tsp ground black pepper
- To assemble the Insalata Mista as a side dish, place a handful of green leaves on each side plate. Add the cucumber pieces, followed by the tomatoes, red onion slices, and olives. Add a drizzle of vinaigrette to the salad and serve immediately.
Notes
- Thoroughly dry the green leaves or the vinaigrette will be watered down and loses its flavor.
- Whisk vinaigrette vigorously until it starts to emulsify. You can also add the ingredients into a lidded jar and shake it vigorously.
- Don’t overdress the salad. Insalata mista is best when lightly dressed, so the flavors of the ingredients can shine through.
- Storage tips: This salad is best eaten fresh. Try to consume it within a day of making it. If you’re planning ahead, prep the salad ingredients and store them in an airtight container in the fridge. Mix the vinaigrette and store it at room temperature and combine the two just before serving.
Nutrition
Ingredients and substitutions
- Greens – Mixed greens add extra nutrition and flavor to the salad but you can also use crisp lettuce or arugula.
- Cucumber – English cucumber pieces add freshness and texture to the salad.
- Tomatoes – Tomatoes add color and extra fresh flavors thanks to their acidity. Cherry, campari, and roma tomatoes work particularly well.
- Red onion – Thinly sliced red onion gives this salad depth of flavor and a pop of color.
- Olives – Kalamata olives bring another Mediterranean flavor to this simple side. You can use other black or green olive varieties as well.
- Olive oil & vinegar: Extra virgin olive oil works best for the classic vinaigrette. Balsamic vinegar gives the tangy dressing its acidity but you can also use red wine vinegar. Seasoned with salt and ground black pepper.
Step-by-step visual instructions
Variations
Insalata mista makes a delicious side all year around as it can easily be adapted to include seasonal ingredients:
| Season | Ingredients |
|---|---|
| Summer | Fresh tomatoes, basil, cucumbers, peppers, red onions, olives, shaved parmesan cheese, almonds |
| Fall | Roasted squash, beets, apples, pears, pecans, goat cheese |
| Winter | Citrus fruits, pomegranate seeds, walnuts, endive |
| Spring | Asparagus, peas, radishes, watercress, mint, feta cheese, fresh mozzarella, pine nuts |