Name: Insalata Mista: Mixed Greens Salad with Parmesan, Grape Tomatoes, and Pine Nuts Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 4 cups mixed greens; 1 cup grape tomatoes; 2 ounces Parmesan cheese, shaved; ¼ cup pine nuts; ⅓ cup extra virgin olive oil; ¼ cup balsamic vinegar; Salt, to taste; Black pepper, to taste

Introduction

Insalata Mista is a simple and refreshing Italian mixed green salad that combines fresh greens, juicy tomatoes, and crunchy pine nuts. It’s dressed with a vibrant balsamic and olive oil dressing, making it a perfect light starter or side dish for any meal.

A white plate sits on a white marbled surface, holding a fresh salad with three main layers: the base layer of dark green arugula leaves with a slightly shiny, wet texture, scattered thin light-yellow cheese slices throughout the middle, and bright red grape tomatoes positioned mostly on top. Small tan pine nuts are sprinkled evenly over the salad. A gold fork rests partly on the plate, its handle detailed with vintage patterns, pointing towards the upper right. The whole scene is brightly lit, showing fresh and vibrant colors photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups mixed greens
2 ounces parmesan, shaved
1 cup grape tomatoes
¼ cup pine nuts
⅓ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt and pepper, to taste

Instructions

Step 1: In a large bowl, place the mixed greens.
Step 2: In a jar with a lid, combine the olive oil, balsamic vinegar, salt, and pepper. Shake vigorously until well mixed.
Step 3: Pour the dressing over the mixed greens and toss to coat evenly.
Step 4: Add the shaved parmesan, grape tomatoes, and pine nuts on top. Gently toss again just to combine.

Tips & Variations

Toast the pine nuts lightly before adding for extra crunch and nuttiness.
Swap balsamic vinegar for red wine vinegar for a tangier dressing.
Include thinly sliced red onion or cucumber for added texture and flavor.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated as well. Toss the salad with dressing just before serving to prevent sogginess.

How to Serve

The image shows a fresh salad in a white plate placed on a white marbled surface. The salad has three main layers: the base is bright green arugula leaves with a slightly wet, shiny texture; the middle layer consists of several smooth, shiny red grape tomatoes scattered throughout; the top layer has thin, irregular slices of off-white cheese along with a few pine nuts that add small yellowish spots. The salad looks vibrant and fresh with a mix of soft and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of greens in Insalata Mista?

Yes, you can use any combination of greens such as arugula, spinach, romaine, or radicchio based on your preference or what you have on hand.

Is it necessary to shake the dressing in a jar?

While you can whisk the dressing in a bowl, shaking it in a jar with a lid helps emulsify the ingredients quickly and thoroughly.

Insalata Mista: Mixed Greens Salad with Parmesan, Grape Tomatoes, and Pine Nuts Recipe

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★★★★★

4.6 from 148 reviews

Insalata Mista is a fresh and simple Italian mixed green salad featuring crisp greens, juicy grape tomatoes, shaved Parmesan, and crunchy pine nuts, all tossed in a tangy balsamic vinaigrette made with extra virgin olive oil. Perfect as a light appetizer or side dish that bursts with vibrant flavors and textures.

Author: Ella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Salad

4 cups mixed greens
1 cup grape tomatoes
2 ounces Parmesan cheese, shaved
¼ cup pine nuts

Dressing

⅓ cup extra virgin olive oil
¼ cup balsamic vinegar
Salt, to taste
Black pepper, to taste

Instructions

Prepare the salad base: In a large bowl, add the mixed greens, ensuring they are fresh and well washed to create the base of the salad.
Make the dressing: In a jar with a secure lid, combine the extra virgin olive oil, balsamic vinegar, salt, and pepper. Seal the jar and shake vigorously until the mixture is emulsified and well combined.
Toss salad with dressing: Pour the prepared dressing over the mixed greens in the bowl and toss gently to coat all the greens evenly with the dressing.
Add toppings: Add the shaved Parmesan, grape tomatoes, and pine nuts to the dressed greens. Give a gentle toss to distribute these ingredients throughout the salad for balanced flavor and texture.