Insalata Della Casa Recipe

Name: La Pizzeria Italian Pizza and Bars INSALATA DELLA CASA Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 large eggs; 200 g canned tuna in olive oil, drained and flaked; 2 ripe tomatoes, medium; 1 cup sweet corn kernels (canned or cooked fresh); 125 g fresh mozzarella (pearls or torn from a ball); 1 cup cooked cannellini beans (or other white beans), drained; 4 cups mixed salad greens (lettuce, arugula, or similar); 1 small red onion, thinly sliced; 1 tbsp capers, rinsed (optional); 4 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp dried oregano (or fresh, chopped)

Inspired by La Pizzeria Italian Pizza and Bar

Time25m

Serves4

Eggs, tuna, fresh tomato, corn, fresh mozzarella and beans

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

4 Large eggs

7.05 oz (200 g) canned tuna in olive oil, drained and flaked

2 ripe tomatoes, medium

1 cup sweet corn kernels (canned or cooked fresh)

4.41 oz (125 g) fresh mozzarella (pearls or torn from a ball)

1 cup cooked cannellini beans (or other white beans), drained

4 cups mixed salad greens (lettuce, arugula, or similar)

1 small Red onion, thinly sliced

1 tbsp capers, rinsed (optional)

Dressing

4 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 clove Garlic, minced

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp dried oregano (or fresh, chopped)

Method

Salad

Prepare eggs

Place the 4 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook for 9 minutes for firm-yolk hard-boiled eggs. Remove from heat and transfer eggs to an ice bath for 5 minutes. Peel and quarter the eggs.

Prepare vegetables and cheese

While eggs cook, wash and spin-dry the mixed salad greens. Core and cut the 2 medium tomatoes into wedges (or dice if preferred). Thinly slice the small red onion into rings and separate. If using a ball of fresh mozzarella, tear into bite-sized pieces (or use pearls whole). Drain and rinse the canned corn and canned beans well, shake off excess water.

Flake tuna and assemble base

Drain the canned tuna thoroughly and flake into large chunks with a fork. In a large salad bowl or on a platter, arrange the mixed greens as the base. Distribute the tomato wedges, corn, beans, flaked tuna, mozzarella pieces and red onion evenly over the greens. Scatter capers over the top if using. Nestle the quartered eggs around the salad.

Dressing

In a small bowl or mason jar combine 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 minced garlic clove, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp dried oregano. Whisk vigorously (or close jar and shake) until emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Just before serving, drizzle the dressing evenly over the assembled salad (or serve on the side). Gently toss to combine if serving family-style, or leave arranged and let diners mix on their plates to preserve presentation. Finish with an extra grind of black pepper and a light drizzle of olive oil if desired.