Insalata Mista Recipe

Name: La Pizzeria Italian Pizza and Bars INSALATA MISTA Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups mixed salad greens (romaine, red leaf, baby spinach, arugula); 1 cup cherry tomatoes; 0.5 cup English cucumber; 0.25 cup red onion; 0.5 cup carrot; 0.25 cup fresh basil leaves; 0.25 cup parmigiano-reggiano shavings (optional); 2 tbs toasted pine nuts or chopped walnuts (optional); 0.25 cup extra-virgin olive oil; 3 tbs balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 clove garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

Inspired by La Pizzeria Italian Pizza and Bar

Time20m

Serves4

Fresh green mixed salad served with balsamic vinaigrette

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Ingredients

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Salad

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

1 cup Cherry tomatoes

1/2 cup English cucumber

1/4 cup red onion

1/2 cup Carrot

1/4 cup Fresh basil leaves

1/4 cup parmigiano-reggiano shavings (optional)

2 tbs toasted pine nuts or chopped walnuts (optional)

Balsamic Vinaigrette

1/4 cup extra-virgin olive oil

3 tbs Aged balsamic vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 clove Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

Method

Salad

Prepare greens

Wash mixed salad greens thoroughly in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Tear larger leaves into bite-sized pieces if necessary.

Prep vegetables

Halve cherry tomatoes. Peel (if desired) and thinly slice the cucumber into half-moons. Thinly slice red onion into rings or half-rings and separate. Peel and julienne or grate the carrot. Gently tear basil leaves into small pieces.

Assemble salad

In a large bowl, combine the dried mixed greens, cherry tomatoes, cucumber, red onion, carrot, and basil. Toss gently to mix. If using, add Parmigiano-Reggiano shavings and toasted pine nuts or chopped walnuts on top just before serving.

Balsamic Vinaigrette

Make the vinaigrette by combining the balsamic vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and freshly ground black pepper in a small bowl or jar.

Whisk in the extra-virgin olive oil slowly until the dressing emulsifies and becomes glossy. Alternatively, put all ingredients in a jar, secure the lid, and shake vigorously until combined. Taste and adjust seasoning: add a pinch more salt, a little more honey for sweetness, or a splash more vinegar for acidity as needed.

Let the vinaigrette rest for 5 minutes at room temperature to allow flavors to meld. If made ahead, refrigerate and bring to room temperature and re-whisk or shake before using.

Dress the salad just before serving: drizzle about 2–3 tablespoons of vinaigrette over the assembled salad (more or less to taste) and toss gently until evenly coated. Serve any remaining vinaigrette on the side.