This perfect Italian Mixed Greens Salad dresses leafy greens, tomatoes, fresh veggies, mozzarella, and salami in a simple vinaigrette. It’s light, refreshing, and, best of all, easy to make with whatever you have in the fridge. Go ahead and swap the vegetables, meat, or dressing with what you like or already have on hand.
As much as I love a produce haul from the farmer’s market, most of my salads are born from a good ‘ol fashioned fridge raid. Great food doesn’t always need a grocery run; you just need fresh ingredients. Fresh dill easily transforms a humble Cucumber Salad, and I’ll pack as many seasonal veggies as I can find into a Spring Salad. Simple, easy, and always delicious.
Italian Insalata Mista
The Insalata Mista (mixed salad) is where tradition meets flexibility. It’s a simple Italian side dish that doesn’t come with many rules. Instead, I want you to think about combining leafy greens and tomatoes with whatever fresh produce and Italian ingredients you have in the fridge.
This was a “clean out the fridge” salad the first time I made it. I tossed two kinds of lettuce and cherry tomatoes with some shaved vegetables, plus salami and mozzarella balls for richness (I’ll never say no to meat and cheese in a salad). I was all out of olives, so I added pepperoncini peppers for a briny tang and some croutons for crunch. You can even use your favorite salad dressing!
The flexibility quickly turned this mixed greens salad into one of my favorite side dishes to serve when I’m having friends and family over for dinner. There’s something about those layers of fresh flavors and vibrant colors that sets the tone for a great meal, no matter what Italian classic I’m serving that night. From chicken marsala or homemade pasta, it goes well with almost everything.
Ingredients and Substitutions
The best thing about this salad is the freedom you have over the ingredients. Everything I used can be swapped for what’s already in your fridge or what you like. Here are the ingredients I went with, plus a handful of substitution ideas to help you put your own spin on it:
- Lettuce – I used both romaine and green leaf lettuce to add more dimension to the salad. Feel free to use just one kind, or add arugula, butter lettuce, spring mix, radicchio, endive, frisée, and/or spinach as well.
- Tomatoes are a must. Cherry tomatoes are my favorite but diced Roma tomatoes would also work.
- Vegetables, sliced cucumbers, and red onions. You could also add shaved carrots, celery, green onions, and/or bell peppers.
- Peppers, because I love a pop of briny tang, I went with pepperoncini peppers. Black olives or Castelvetrano olives work well as substitutes.
- Croutons for some crunch. Homemade Croutons are my first choice, but store-bought croutons are fine, too.
- Cheese -Ciliegine mozzarella balls are great. I also used grated Parmigiano-Reggiano as a garnish.
- Meat – Finely sliced Genoa salami was my pick. Prosciutto, pepperoni, mortadella, and soppressata would also work.
- Salad Dressing, use any you want. I like this Red Wine Vinaigrette and this Homemade Balsamic Vinaigrette the best.
How to Make a Mixed Greens Italian Salad
Prepare the vegetables: Start by chopping the lettuce and vegetables into bite-sized pieces.
Combine: Next, add the lettuce to a large bowl with the tomatoes, cucumbers, onions, pepperoncinis, croutons, mozzarella, salami, Parmigiano, salt, and pepper.
Dress: Pour the salad dressing around the edges of the bowl, then use salad tongs to mix everything until evenly coated.
Serve: Divide the salad among serving bowls and top each serving with extra Parmigiano-Reggiano.
Chef Tip + Notes
The thing to always keep in mind when making an Italian salad is variety. Mixing up the ingredients to incorporate Italian flavors, vibrant colors, and fun textures instantly turns this salad into a must-have meal. I always use a variety of crisp and colorful vegetables, briny ingredients, cured Italian meats, and creamy cheese for the best results.
- Wash and dry the lettuce: This is where my salad spinner comes in handy. After rinsing, it gets the greens dry to help the dressing cling to each leaf.
- Chop evenly: I chop everything, from the veggies to the lettuce to the meat, into even, bite-sized pieces. After all, I want a little bit of everything in each bite.
- Swap the vegetables: I make this salad with any vegetables I have on hand. Most of the time, I use a mix of tomatoes, cucumbers, celery, carrots, olives, red onion, and bell peppers.
- More add-in ideas: Sun-dried tomatoes, canned artichoke hearts, roasted red peppers, fresh herbs (basil, chives, parsley, dill, etc.), pine nuts, and smoked provolone would also be great in this salad.
Serving Suggestions
I usually serve this as a starter when I’m making an Italian recipe for family dinners or when I’m entertaining. Its fresh and tangy flavors cut through the richness of classic chicken piccata, and it adds some extra vibrancy next to a bowl of pasta primavera.
I’m a “salad for lunch” kind of guy, so I’ll throw this salad together in the middle of the day and pair it with a slice of focaccia. And when I’m really hungry, I’ll top it with pieces of leftover Italian marinated chicken for some extra protein.
Make-Ahead and Storage
Make-Ahead: I try to serve the salad as soon as I add the dressing because the lettuce wilts quickly. However, combining the ingredients in the salad bowl and keeping it covered will help it last for a few hours before dressing and serving.
How to Store: Cover and refrigerate leftovers for up to 2 days.
More Italian Salad Recipes
Mixed Greens Italian Salad Recipe (Insalata Mista)
Ingredients
- 1 head of romaine lettuce
- 1 head of green leaf lettuce
- 2 cups cherry tomatoes
- 1 thinly sliced cucumber
- ¼ peeled and thinly sliced red onions
- ½ cup sliced pepperoncini, no juice
- 1 cup croutons
- 1 cup ciliegine mozzarella balls
- 4 ounces julienne Genoa salami, optional
- freshly grated Parmigiano Reggiano for garnish
- salt and pepper to taste
- your choice of dressing
Instructions
- Cut the lettuce into bite-sized pieces.
- Prepare the vegetables.
- Add the lettuce to a large bowl with the tomatoes, cucumbers, onions, pepperoncini, croutons, mozzarella, optional salami, Parmigiano, salt, and pepper.
- Pour your desired dressing around the outside edges of the bowl.
- Mix the salad using a large spoon and fork until combined.
- Serve with additional Parmigiano cheese.
Mixed Greens Italian Salad Recipe (Insalata Mista)