Salad: Italy – Insalata Mista all'Italiana (Italian Chopped Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

- 6 cups (180 g) mixed salad greens (romaine hearts, radicchio, arugula), coarsely chopped
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium (about 8 oz / 225 g) cucumber, peeled, seeded and diced
- 1/2 (about 3 oz / 85 g) red bell pepper, diced
- 1/4 (about 1 oz / 30 g) red onion, thinly sliced
- 1/3 cup (50 g) pitted Kalamata or black olives, halved
- 1/4 cup (15 g) flat-leaf parsley, chopped
- 1/4 cup (6 g) fresh basil leaves, stacked and thinly sliced
- 1/4 cup (25 g) freshly grated Parmesan, plus shavings for garnish
- 2 tbsp (20 g) toasted pine nuts (or slivered almonds) for garnish
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 small garlic clove, minced
- 1 tsp (5 ml) honey
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) dried oregano (or 1 tsp fresh, chopped)

Instructions

1. Prepare the vegetables: chop the mixed greens into bite-sized pieces and place in a large salad bowl. Add halved cherry tomatoes, diced cucumber, diced red bell pepper, and thinly sliced red onion.
2. Make the vinaigrette: in a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, minced garlic, honey, dried oregano, kosher salt, and black pepper until emulsified.
3. Assemble the salad: add the olives, chopped parsley, and sliced basil to the bowl with the vegetables. Sprinkle in the grated Parmesan.
4. Dress and toss: pour about half the vinaigrette over the salad and toss gently to combine. Taste and add more vinaigrette or a pinch more salt and pepper as needed.
5. Finish and serve: transfer to a serving platter or bowls, garnish with Parmesan shavings and toasted pine nuts. Let sit 3–5 minutes for flavors to marry, then serve alongside polpette or other hearty Italian mains.