Insalata Italiana Recipe

Prepare greens and vegetables

Wash and thoroughly dry the romaine and arugula. Tear the romaine into bite-sized pieces and combine with arugula in a large salad bowl or on a platter. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and add them to the bowl.

Add Mediterranean elements

Drain and halve the Kalamata olives and add to the greens along with the sliced roasted red peppers. Tear the basil leaves and chop the parsley, then scatter both over the salad.

Add cheeses and optional proteins

Halve the fresh mozzarella balls and add them to the salad. Sprinkle the shaved Parmesan. If using, tear prosciutto into bite-size pieces and scatter across the salad. If using crusty bread, toss the cubes with 1 tablespoon olive oil and a pinch of salt and toast in a 375°F (190°C) oven for 8–10 minutes until crisp, then add crostini just before serving so they stay crunchy.

Toss before serving

Hold off on dressing until ready to serve. This prevents the greens from wilting and the crostini from getting soggy.

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

Slowly drizzle in the extra-virgin olive oil while whisking (or add and shake the jar) to emulsify the dressing. Stir in dried oregano, salt, and freshly ground black pepper. Taste and adjust seasoning—add more vinegar for brightness, more oil to mellow, or a pinch more salt if needed.

If preparing ahead, store the dressing in a sealed jar refrigerated for up to 5 days. Bring to room temperature and shake well before using.

When ready to serve, drizzle 3–4 tablespoons of dressing over the salad (or to taste). Gently toss the salad to coat all ingredients evenly. Add additional dressing in small increments if needed.

Plate or serve family-style and top with any remaining shaved Parmesan and a few fresh basil leaves for garnish. Serve immediately so the greens remain crisp and crostini stay crunchy.