Insalate + Zuppe Recipe

Prepare salad components

Wash and dry the mixed salad greens thoroughly in a salad spinner; place in a large bowl. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Pit and halve the olives if needed. Lightly toast the pine nuts in a dry skillet over medium heat until fragrant (1–3 minutes), shaking the pan; cool.

Make vinaigrette

In a small bowl or jar, combine lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake until combined. Gradually whisk in the olive oil until emulsified. Taste and adjust seasoning; if too sharp, add a pinch more honey.

Dress and toss

Just before serving, drizzle about half of the vinaigrette over the salad greens (reserve the rest for those who want more). Gently toss to coat leaves evenly without bruising. Add cherry tomatoes, cucumber, red onion, olives, and toasted pine nuts. Toss again lightly. Scatter shaved Parmigiano-Reggiano on top and finish with a light grind of black pepper. Serve immediately with extra vinaigrette on the side.

Sauté aromatic vegetables

In a medium-large saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the chopped onion, carrot, and celery (soffritto) and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Build tomato base

Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Add the canned crushed tomatoes (or hand-crushed whole tomatoes), scraping any fond from the bottom of the pan.

Simmer the soup

Add the stock, dried oregano, bay leaf, sugar (if using), salt, and pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–25 minutes to meld flavors. If you prefer a smoother texture, use an immersion blender to partially purée the soup (leave some texture) or transfer half to a blender and return to pot.

Finish and serve

Remove the bay leaf. Stir in the torn basil leaves and, if using, the heavy cream or milk; heat gently for 2–3 minutes (do not boil after adding cream). Taste and adjust salt and pepper. Ladle soup into bowls, sprinkle with grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil. Serve with warm crusty bread or crostini on the side.