We’re sharing a recipe for a light and refreshing classic Insalata Mista. This traditional salad features shaved parmesan, grape tomatoes, and pine nuts tossed in a delcious balsamic vinaigrette.
This mixed salad goes great with just about every entrée!
Insalata Mista, (meaning mixed salad in Italian) most often refers to a bed of arugula layered with fresh vegetables. This particular version of this salad is made with grape tomatoes, pine nuts, shaved parmesan and then tossed with balsamic.
What I love about this salad is that it can also include carrot, radish, cucumber and more!
This Insalata Mista is inspired by one of our favorite local St. Louis eateries – Katie’s Pizza and Pasta. You’ll find similar versions at Italian restaurants around the world, but this one will always be my favorite!
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Insalata Mista
Did you know that in Italy, insalata mista (and all other salad) is generally served alongside the entree or even after? It’s thought that the acidity in the ingredients helps cleanse the palate and prepare you for more wine or dessert! What’s not to love about that?
Why You’ll Love this Mixed Salad
Let’s live like the Italians and get this delicious salad started, shall we?
Ingredients and Substitutions
- Mixed Greens – the bed of this classic salad.
- Shaved Parmesan – also known as parmigiano, thick shavings give the salad a hint of flavor and protein.
- Grape Tomatoes – add color and juicy flavor.
- Pine Nuts – adds a little crunch and protein to this mixed salad.
- Balsamic Vinaigrette – So important to this insalata mista recipe, a blend of quality extra virgin olive oil and balsamic vinegar seasoned with salt and pepper to taste.
Variations and Substitutions
- Add radish, shaved carrots, red onion or cucumbers to the salad.
- Substitute mixed greens with arugula, romaine, bibb, even endive.
- Substitute parmesan with goat cheese or blue cheese.
- Substitute pine nuts with toasted walnuts or pecans.
- For even more flavor, add 1/3 cup lightly packed fresh basil leaves.
Tools to Use
- Liquid Measuring Cups
- Measuring Cups + Measuring Spoons
- Salad Dressing Dispenser
- Mandoline (you can also chop by hand)
How to Make Insalata Mista
- In a large bowl, add arugula.
- Combine balsamic ingredients in a jar and shake.
- Toss mixed greens or arugula with balsamic vinaigrette.
- Top with shaved parmesan, grape tomatoes and pine nuts.
Tips
- Don’t add dressing to your salad until right before you serve it. If you add it too far ahead of time, the greens will wilt.
- You can make this vinaigrette dressing ahead of time! While it’s refrigerated, oil and vinegar will separate into two layers. Just shake it up well.
- Fresh Parmesan (not the pre-packaged kind) makes a world of difference in this salad!
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Translated from Italian, it simply means “mixed salad” in English. It generally refers to an arugula salad.
In Italy, a wide variety of simple salads might be served. Consider an insalata verde (translates to green salad), insalata mista (which means mixed salad and often features tomatoes like this salad we’re featuring today.)
They also serve insalatone, which are entrée salads, often with meats or seafood, cheese and more!
Serving Suggestions
Serve this wholesome salad with any of your favorite proteins to make it a delicious and healthy meal.
- Chicken – try it with this Pesto Chicken
- Steak – Steak with Red Wine Sauce
- Fish
- Pasta – Cherry Tomato Pasta or Pasta Aglio e Olio
- Pizza – Pizza on the Grill
How to Store
- Room temperature – You can leave this salad out at room temperature for up to two hours while serving.
- Refrigerate – This fresh salad will store in the refrigerator for up to two days. However, the lettuce will get soggier over time; if possible, separate the arugula from the dressing and store in air tight containers to enjoy the leftovers.
Dietary Considerations
- Gluten Free
- Vegetarian
More Salad Inspiration
Insalata Mista
Ingredients
Instructions
- In a large bowl, add mixed greens.
- In a jar with a lid, add olive oil, balsamic vinegar, salt and pepper. Shake vigorously.
- Toss dressing with salad.
- Add in parmesan, tomatoes and pine nuts.
Julie’s Tips
Variations and Substitutions
- Add radish, shaved carrots, red onion or cucumbers to the salad.
- Substitute mixed greens with arugula, romaine, bibb, even endive.
- Substitute parmesan with goat cheese or blue cheese.
- Substitute pine nuts with toasted walnuts or pecans.
- For even more flavor, add 1/3 cup lightly packed fresh basil leaves.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Great.