Insalata Recipe

Prepare and dress greens

Rinse the mixed baby greens thoroughly in cold water, then spin or pat dry until mostly free of moisture. Place the greens in a large salad bowl.

Trim and thinly slice the cucumber into half-moons (about 1/4-inch thick). Add cucumber to the bowl with the greens.

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until emulsified.

Pour the dressing over the greens and cucumber, then gently toss to coat evenly. Taste and adjust seasoning if needed. Scatter shaved Parmesan over the top if using and serve immediately.

Slice tomatoes and onion

Wash the green tomatoes and cut off the stem ends. Slice the tomatoes into 1/4-inch rounds. Peel the red onion and slice very thinly into half-moons (use a mandoline or sharp knife for even slices).

Layer the tomato slices on a serving plate, alternating with a few red onion slices so they are distributed evenly.

In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon extra-virgin olive oil, 1 teaspoon granulated sugar, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper until the sugar and salt dissolve.

Pour the dressing evenly over the arranged tomatoes and onions. Let the salad sit at room temperature for 10 minutes to allow flavors to marry (or refrigerate up to 30 minutes for a chilled version).

Just before serving, chiffonade or tear the basil leaves and scatter them over the tomatoes. Give a final light drizzle of olive oil if desired and adjust seasoning to taste.