Insalata Mista (Italian Mixed Salad)
This Insalata Mista, or Italian Mixed Salad, is just like the ones that I enjoyed in Italy! It’s simple yet so fresh and vibrant with mixed greens, plenty of fresh veggies and it’s tossed with a sweet, tangy balsamic vinaigrette dressing. This is a salad that you’ll make over and over again!
When I visited Italy last spring, I ate Insalata Mista, which means “mixed salad” in Italian, every single day that I was there.
While it was simple, it was no ordinary salad. Each restaurant made it a little differently, but they all consisted of mixed greens, most of which included arugula and radicchio, along with tomatoes and crunchy vegetables.
All of the ingredients were extremely fresh, and the salad was tossed with a salad dressing that was made with quality olive oil that you could taste.
This is my version of the authentic insalata mista recipes that I enjoyed. It’s crisp and fresh with radicchio, cherry tomatoes, shaved carrot, cucumber and my favorite ingredient — fennel.
It’s tossed in my sweet, tangy balsamic vinaigrette dressing, and it completely transported me back to Italy. 🙂
Why you’ll love this recipe
- This Italian green salad is crisp, fresh and tastes just like the insalata mista salads in Italy.
- It’s tossed in a sweet, tangy balsamic vinaigrette dressing that brings all of the ingredients together.
- It can easily be customized with your favorite veggies or greens.
- It’s a healthy side dish for any meal and is great topped with your favorite protein source.
Recipe ingredients
- Mixed greens. Crisp mixed greens were in all of the Italian green salads that I tried in Italy. Some also included arugula as well. Feel free to substitute with your favorite lettuce or greens!
- Radicchio. A bit of torn radicchio adds a touch of bitter flavor and a pop of color. It’s not essential but it adds great flavor.
- Fennel. Thinly sliced fennel is a game changer in this salad. It’s crisp and light, with subtle anise flavor. See my collection of fennel recipes for more information on this fabulous vegetable.
- Veggies. I added shaved carrot, cucumber and cherry tomatoes for a variety of flavors, textures and colors. Feel free to use what you have on hand.
- Dressing. My balsamic vinaigrette dressing is my dressing of choice for this salad because of it’s sweet, tangy flavors. My homemade Italian dressing and red wine vinaigrette are delicious options as well.
See the recipe card below for the full list of ingredients and quantities.
How to make Italian green salad
This salad takes a little bit of prep time, which is very easy and it can even be done in advance. For best results, do not assemble the salad or dress it until just before serving time.
Pro tip: Prep the dressing and chop the veggies up to 1-2 days in advance. Store the vegetables in separate containers until you’re ready to assemble the salad.
See the recipe card below for full instructions.
Recipe FAQs
Insalata means “salad”, and Mista means “mixed” in Italian. Mixed salad in Italian cuisine typically refers to a simple green salad made with a mix of fresh seasonal ingredients — often including mixed greens or arugula, tomatoes, cucumbers, carrots, or fennel — dressed lightly with olive oil and vinegar or a simple vinaigrette. It’s commonly served as a side dish (contorno) with lunch or dinner.
In Italy, Italian green salad is typically served with good quality olive oil and balsamic vinegar, or a well balanced vinaigrette.
For best results, do not assemble or dress this Italian mixed salad in advance as it will wilt down once the ingredients are tossed together.
You can prep the dressing and chop the veggies up to 1-2 days in advance. Store the vegetables in separate containers until you’re ready to assemble the salad.
Serving suggestions
There are a number of ways to serve this versatile Italian mixed salad as listed below.
- Serve as a side dish with a pasta dinner such as skillet lasagna or creamy sausage red pepper pasta.
- It makes a great lunch served with your favorite protein such as air fryer shrimp or grilled chicken thighs. Add chickpeas or white beans for vegetarian option.
- Add freshly grated parmesan cheese or olives for an easy variation.
Recipe notes
- Pro tip: Prep the dressing and chop the veggies up to 1-2 days in advance. Store the vegetables in separate containers until you’re ready to assemble the salad.
- I shaved the carrot into ribbons with my vegetable y peeler, then cut it into bite sized pieces for a pretty presentation. Chop the carrot any way you like!
- Customize this salad with your favorite greens and veggies.
More recipes you’ll love
- Asparagus salad recipe
- Butter lettuce salad
- Italian chopped salad
- Italian tricolore salad
- Spring mix salad
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Insalata Mista (Italian Mixed Salad)
Equipment
Ingredients
- balsamic vinaigrette dressing
- 5 ounces mixed greens such as spring mix or your favorite variety
- 1 cup torn radicchio optional
- 1 cup thinly sliced fennel see note 2
- 1 medium carrot shaved; see note 3
- 1 cup cherry tomatoes halved
- 1/2 English cucumber sliced or chopped
Instructions
- Prepare the balsamic vinaigrette and set aside. This can be done several days in advance.balsamic vinaigrette dressing
- Place the mixed greens, radicchio, fennel, carrot, cherry tomatoes and cucumber in a large bowl.5 ounces mixed greens, 1 cup torn radicchio, 1 cup thinly sliced fennel, 1 medium carrot, 1 cup cherry tomatoes, 1/2 English cucumber
- Toss with enough dressing to coat (you may not need it all). Serve the salad immediately and enjoy!
Notes
- Pro tip:Prep the dressing and chop the veggies up to 1-2 days in advance. Store the vegetables in separate containers until you’re ready to assemble the salad.
- See my collection of fennel recipes to find out how to cut fennel quickly and easily.
- I shaved the carrot into ribbons with my vegetable y peeler, then cut it into bite sized pieces for a pretty presentation. Chop the carrot any way you like!
- Nutrition information does not include the dressing as that has been calculated in a separate post.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
