What types of greens are best for making an Italian mixed greens salad?

Italian mixed greens salads typically include a variety of leafy greens such as arugula, radicchio, romaine, frisée, and baby spinach. These greens provide a balance of bitter, peppery, and mild flavors along with diverse textures. Combining these varieties helps create a vibrant salad base that complements traditional Italian ingredients like olives, cherry tomatoes, and cheeses.

How do I make a classic Italian dressing for mixed greens salad?

A classic Italian dressing is made by whisking together extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and freshly ground black pepper. The key is to use a good quality olive oil and to balance the tanginess of the vinegar with the oil to suit your taste. This dressing adds a bright, zesty flavor that pairs well with the mixed greens.

Can I add cheese to an Italian mixed greens salad, and which types work best?

Yes, adding cheese enhances the flavor and texture of an Italian mixed greens salad. Common cheeses used include ricotta salata, Parmesan, and mozzarella. Ricotta salata provides a salty, slightly tangy flavor with a crumbly texture, while Parmesan adds a sharp, nutty taste. Fresh mozzarella offers creamy contrast. Choose cheese based on your taste preference and crumble or slice it evenly over the salad.

How should I store leftover Italian mixed greens salad to keep it fresh?

To keep your mixed greens salad fresh, store leftovers in an airtight container in the refrigerator. If the salad is already dressed, it’s best to consume it within 24 hours to prevent sogginess. For undressed salads, store the dressing separately and toss just before serving. Adding a paper towel inside the container can help absorb excess moisture and maintain crispness longer.

What are some common variations or additions to Italian mixed greens salad?

Common variations include adding ingredients like roasted red peppers, olives, pine nuts, cannellini beans, or artichoke hearts for extra flavor and texture. Fresh herbs such as basil or parsley can also brighten the salad. Seasonal fruits like figs or oranges pair well with the peppery greens and salty cheese, offering a refreshing twist that keeps the salad interesting throughout the year.

Italian Mixed Greens Salad Recipe With Fresh Herbs 2024

Name: Italian Mixed Greens Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: – 1 head romaine lettuce, washed, dried, and chopped; – 1 small head radicchio, washed, dried, and chopped; – 4 cups endive, red or green lettuce, or mixed field greens, washed, dried, and chopped; – ¼ cup fresh parsley, finely chopped; – 4-5 fresh basil leaves, torn; – 1-2 small cucumbers, chopped; – 1 celery rib, chopped, including about 1 tablespoon of celery leaves; – 1 cup cherry tomatoes, halved; – 1 can (398 mL) pitted black or green olives; – 250 grams crumbled Ricotta Salata (feta cheese can be substituted); – ⅓ cup extra virgin olive oil; – 2 tablespoons red wine vinegar; – 1-2 oven-roasted garlic cloves, minced and smashed into a paste; – 1 teaspoon honey; – ½ teaspoon dried oregano; – ½ teaspoon kosher salt or to taste; – Generous pinch of pepper or to taste

Ingredients

– 1 head romaine lettuce, washed, dried, and chopped

– 1 small head radicchio, washed, dried, and chopped

– 4 cups endive, red or green lettuce, or mixed field greens, washed, dried, and chopped

– ¼ cup fresh parsley, finely chopped

– 4-5 fresh basil leaves, torn

– 1-2 small cucumbers, chopped

– 1 celery rib, chopped, including about 1 tablespoon of celery leaves

– 1 cup cherry tomatoes, halved

– 1 can (398 mL) pitted black or green olives

– 250 grams crumbled Ricotta Salata (feta cheese can be substituted)

– ⅓ cup extra virgin olive oil

– 2 tablespoons red wine vinegar

– 1-2 oven-roasted garlic cloves, minced and smashed into a paste

– 1 teaspoon honey

– ½ teaspoon dried oregano

– ½ teaspoon kosher salt or to taste

– Generous pinch of pepper or to taste

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Instructions

1-Thoroughly wash and dry all greens using a salad spinner or clean towel.

2-In a large bowl, combine chopped romaine, radicchio, endive or mixed greens, parsley, and torn basil leaves.

3-Add chopped cucumber, celery with leaves, halved cherry tomatoes, olives, and crumbled Ricotta Salata.

4-For the dressing, combine all ingredients in a mason jar or container and shake well until blended. Refrigerate until ready to use.

5-Before serving, shake the dressing again and pour over the salad.

6-Gently toss to coat all ingredients evenly.

7-Transfer to a serving platter and serve immediately.

Last Step:

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Notes

🥬 Use varied fresh greens for enhanced flavor.
💦 Ensure greens are thoroughly dried to prevent sogginess and diluted dressing.
⏳ Toss salad with dressing just before serving to maintain crispness.

Author: Brandi Oshea
Prep Time: 15 minutes
Category: Salad
Method: Tossing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 295
Sugar: 3 grams
Sodium: 1261 mg
Fat: 28 grams
Saturated Fat: 6 grams
Unsaturated Fat: 20 grams
Trans Fat: 0 grams
Carbohydrates: 8 grams
Fiber: 3 grams
Protein: 6 grams
Cholesterol: 21 mg