Insalata Mista Al’ Italiana Recipe

Name: Buon Giorno Ristorante Italianos INSALATA MISTA AL’ ITALIANA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (romaine, arugula, radicchio, baby spinach); 1 cup cherry tomatoes, halved; 0.5 cup cucumber, thinly sliced; 0.25 cup red onion, very thinly sliced; 0.5 cup Kalamata or mixed olives, pitted and halved; 0.25 cup shaved Parmesan or Pecorino Romano; 0.25 cup fresh basil leaves, torn; 0 to taste house dressing (see dressing section); 0.25 cups extra-virgin olive oil; 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp honey; 1 clove garlic, minced (about 1 small clove); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.125 tsp red pepper flakes (optional)

Inspired by Buon Giorno Ristorante Italiano

Time20m

Serves4

mixed greens with a house dressing

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Ingredients

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INSALATA

6 cups mixed salad greens (romaine, arugula, radicchio, baby spinach)

1 cup Cherry tomatoes, halved

1/2 cup cucumber, thinly sliced

1/4 cup red onion, very thinly sliced

1/2 cup Kalamata or mixed olives, pitted and halved

1/4 cup shaved Parmesan or Pecorino Romano

1/4 cup fresh basil leaves, torn

0 to taste house dressing (see dressing section)

House Dressing

1/4 cups extra-virgin olive oil

2 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1/2 tsp Honey

1 clove garlic, minced (about 1 small clove)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/8 tsp red pepper flakes (optional)

Method

House Dressing

Make the dressing

In a small bowl or jar, combine red wine vinegar, fresh lemon juice, Dijon mustard, honey and minced garlic. Whisk or shake until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened.

Season with salt, freshly ground black pepper and red pepper flakes (if using). Taste and adjust: add more vinegar or lemon for acidity, more honey for sweetness, or more salt as needed.

Set the dressing aside at room temperature for 10 minutes to allow flavors to meld, or refrigerate up to 24 hours. If chilled, bring to room temperature and re-whisk before using.

INSALATA

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels to prevent a soggy salad.

Place the dried mixed greens in a large salad bowl. Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and halved olives.

Toss the salad gently to distribute the vegetables evenly.

Pour about 2–3 tablespoons of the house dressing over the salad (start with less; you can always add more). Toss gently but thoroughly with salad tongs until all leaves have a light, even coating.

Taste a leaf or two. If the salad needs more acidity or seasoning, add another teaspoon of dressing or a light sprinkle of salt and pepper, then toss again.

Scatter the torn fresh basil leaves over the top, then finish with the shaved Parmesan or Pecorino.

Serve immediately in individual bowls or plates. Leftover dressing can be stored in a sealed container in the refrigerator for up to 5 days; give it a good shake before using.