TABELIAAUTHENTIC RECIPE
Insalata MistaItalian Mixed Salad
A classic mixed salad served in trattorias throughout Italy, built around bitter arugula, tangy tomatoes and a simple vinaigrette.
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Ingredients (2 servings)
- Arugula60 g
- Cherry tomatoes80 g
- Lettuce60 g
- Extra virgin olive oil2 tbsp
- Red onion1 onion
- Red wine vinegar1 tbsp
Method
Wash and dry the leaves
- 1 Wash the arugula and lettuce and dry thoroughly with a salad spinner or paper towels.
- 2 Tear into bite-size pieces.
Prepare the tomatoes and onion
- 1 Halve the cherry tomatoes.
- 2 Thinly slice the red onion and soak in water for 5 minutes to remove its sharpness.
Dress and finish the salad
- 1 Just before eating, combine the vegetables in a bowl and sprinkle with a little salt.
- 2 Pour over 2 tbsp extra virgin olive oil and 1 tbsp red wine vinegar, then toss lightly.
About this dish
Insalata mista is the mixed salad found near the bottom of trattoria menus throughout Italy. It belongs to no particular region and is an ordinary presence in restaurants in every part of the country.
Eating salad first is not generally customary in Italy. It arrives after, or alongside, meat or fish, serving to refresh the palate. From early summer into autumn, when leafy vegetables and tomatoes are most abundant, its contents naturally become more varied.
Traditionally, it is dressed at the table. Oil, vinegar and salt are set out for diners to add themselves. It demonstrates how a dish with no fixed proportions can nevertheless become established nationwide.
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