This Insalata Mista, or Italian mixed salad, tastes just like the simple, fresh salads I enjoyed while traveling in Italy. It’s bright and crisp, combining mixed greens, crunchy vegetables, and a touch of bitter radicchio, all dressed with a sweet, tangy balsamic vinaigrette. It’s an easy salad you’ll return to again and again.
During a recent visit to Italy, I had an Insalata Mista almost every day. Each restaurant served a slightly different version, but the common thread was fresh, seasonal ingredients and a simple dressing made with good olive oil. The salads often featured mixed greens—sometimes with peppery arugula—along with tomatoes and crisp vegetables. The quality of the produce and the straightforward dressing made every salad memorable.
This recipe is my interpretation of that classic Italian mixed salad. It features mixed greens, torn radicchio for color and slight bitterness, thinly sliced fennel for a subtle licorice note, shaved carrot for sweetness and texture, cucumber for coolness, and juicy cherry tomatoes. Tossed lightly with a balsamic vinaigrette, it’s refreshing and balanced.
The ingredients are easy to swap based on what’s available. Use your favorite mixed greens, omit the fennel if you prefer, or add olives or shaved Parmesan for variation. The vinaigrette ties everything together with a sweet-tart finish.
Why you’ll love this recipe
- Crisp and fresh: the combination of mixed greens, fennel and radicchio creates a lively texture and flavor.
- Balanced dressing: a sweet, tangy balsamic vinaigrette complements the vegetables without overpowering them.
- Customizable: easily swap or add vegetables and greens to suit your taste or what you have on hand.
- Versatile: a healthy side for any meal, or add protein to make it a satisfying main.
Recipe ingredients
- Mixed greens: Use a spring mix or your preferred combination of lettuces. Arugula works nicely if you enjoy a peppery bite.
- Radicchio: Adds a pleasant bitter contrast and a splash of color. Optional but recommended for depth.
- Fennel: Thinly sliced fennel brings a crisp texture and a mild anise note that lifts the salad.
- Carrot: Shaved or thinly sliced for sweetness and color. Ribbons created with a peeler make a pretty presentation.
- Cherry tomatoes: Halved for bursts of juiciness and bright acidity.
- Cucumber: Sliced or chopped for cool crunch.
- Dressing: A balsamic vinaigrette (sweet and tangy) is my go-to, but a simple olive oil and vinegar dressing also works well.
Quantities and full instructions are provided in the recipe card below.
How to make Italian green salad
The salad requires a bit of prep to wash and slice the vegetables, but the steps are straightforward. For the best texture, assemble and dress the salad just before serving so the greens stay crisp.
Pro tip: Prepare the vinaigrette and slice the vegetables up to 1–2 days ahead. Keep the vegetables stored separately in airtight containers and combine them only when you’re ready to serve.
See the recipe card below for step-by-step instructions.
Recipe FAQs
Insalata means salad and mista means mixed. In Italy, an insalata mista is a simple side salad made with fresh seasonal ingredients such as mixed greens, tomatoes, cucumbers, carrots, or fennel, dressed lightly with olive oil and vinegar or a vinaigrette.
A good-quality extra virgin olive oil with balsamic vinegar or a balanced vinaigrette is traditional and very effective. The dressing should enhance the vegetables, not overpower them.
Do not assemble or dress the salad far in advance, as the greens will wilt. You can, however, make the dressing and chop the vegetables 1–2 days ahead and store them separately until ready to serve.
Serving suggestions
This versatile salad pairs well with many meals and can be adapted to suit different occasions:
- Serve as a crisp side with pasta dishes such as skillet lasagna or a creamy sausage and roasted red pepper pasta.
- Make it a main course for lunch by adding protein like grilled chicken thighs, air-fried shrimp, chickpeas, or white beans.
- Top with freshly grated Parmesan, toasted nuts, or olives for simple but satisfying variations.
Recipe notes
- Prep tip: The dressing and chopped vegetables can be prepared 1–2 days in advance; avoid tossing the salad until just before serving to keep it crisp.
- Use a vegetable peeler to create carrot ribbons for an elegant presentation, or chop the carrot however you prefer.
- Feel free to customize the greens and vegetables based on seasonality and personal taste.
More recipes you’ll love
- Asparagus salad
- Butter lettuce salad
- Italian chopped salad
- Italian tricolore salad
- Spring mix salad
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Insalata Mista (Italian Mixed Salad)
Servings: 6 | Prep Time: 15 mins | Cook Time: 0 mins | Total Time: 15 mins
Insalata Mista is a fresh, vibrant Italian mixed salad dressed with a sweet, tangy balsamic vinaigrette. It’s simple, fast to assemble, and perfect as a side or light main when topped with protein.
Ingredients
- Balsamic vinaigrette dressing (amount as desired)
- 5 ounces mixed greens (spring mix or preferred variety)
- 1 cup torn radicchio (optional)
- 1 cup thinly sliced fennel
- 1 medium carrot, shaved or thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, sliced or chopped
Instructions
- Prepare the balsamic vinaigrette and set aside. The dressing can be made several days ahead.
- In a large bowl, combine the mixed greens, torn radicchio, fennel, carrot, cherry tomatoes, and cucumber.
- Toss the salad with just enough dressing to coat the vegetables—start with a small amount and add more if needed. Serve immediately.
Notes
- Make ahead: Chop vegetables and make the dressing 1–2 days in advance; store separately to keep the salad crisp.
- If you need quick fennel prep tips, slice the bulb thinly with a sharp knife or mandoline for consistent results.
- Nutrition shown below is for the salad without dressing unless otherwise noted.
Nutrition (per serving)
Calories: 22 kcal; Carbohydrates: 5 g; Protein: 1 g; Fat: 0.1 g; Fiber: 1 g; Sugar: 2 g; Vitamin A: 2136 IU; Vitamin C: 15 mg; Calcium: 22 mg; Iron: 1 mg. (Estimated values.)
Equipment
Vegetable peeler or sharp knife for shaving carrots and slicing fennel.