Simple Italian Salad with Homemade Dressing

A fresh, crisp Italian salad is one of those deceptively simple dishes that, when made properly, can elevate any meal from ordinary to extraordinary. Unlike heavily dressed American-style salads, authentic Italian salads celebrate the natural flavors of fresh vegetables with just enough dressing to enhance—never overpower—the ingredients.

This classic Italian salad recipe features a colorful array of vegetables, briny olives, and a perfectly balanced homemade vinaigrette. It’s the ideal companion to any Italian meal, from pizza to pasta, or can stand alone as a light lunch when paired with crusty bread.

The Italian Approach to Salad

In Italy, salad—or “insalata”—is typically served as a side dish after the main course. This timing helps cleanse the palate and aids digestion. Italian salads tend to be simpler than their American counterparts, with fewer ingredients and lighter dressings. The focus is squarely on freshness and quality rather than complexity.

While this recipe creates a versatile “insalata mista” (mixed salad), feel free to adapt it seasonally. Italians firmly believe in using what’s fresh and local, so the specific vegetables might change throughout the year, but the principles remain the same: fresh ingredients, quality olive oil, and a light touch with dressing.

Ingredients

For the Salad (Serves 4 as a side dish):

• 6 cups mixed salad greens (ideally a blend including arugula for peppery flavor)
• 1 small head of radicchio, thinly sliced (about 1 cup)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced
• ½ small red onion, very thinly sliced
• ⅓ cup Kalamata or Castelvetrano olives, pitted
• Small handful of fresh basil leaves, torn (optional)
• ¼ cup shaved Parmigiano-Reggiano cheese (optional)
• Salt and freshly ground black pepper to taste

For the Classic Italian Vinaigrette:

• 3 tablespoons extra virgin olive oil (the best quality you can afford)
• 1 tablespoon red wine vinegar
• ½ teaspoon Dijon mustard
• ½ small garlic clove, very finely minced or pressed
• ¼ teaspoon dried oregano
• Pinch of salt
• Freshly ground black pepper to taste

Instructions

Prepare the Vinaigrette

1. In a small bowl, combine the minced garlic, Dijon mustard, red wine vinegar, dried oregano, salt and pepper.
2. Slowly drizzle in the olive oil while whisking continuously to emulsify.
3. Taste and adjust seasoning if needed. The dressing should be tangy but balanced.
4. Let sit for at least 15 minutes to allow the flavors to meld. This can be made up to 2 days ahead and stored in the refrigerator (bring to room temperature before using).

Prepare the Vegetables

1. If serving immediately, wash and thoroughly dry all greens and vegetables. (Excess water will dilute the dressing and cause the salad to become soggy.)
2. Slice the radicchio into thin strips.
3. Halve the cherry tomatoes.
4. Slice the cucumber thinly.
5. For the red onion, slice it as thinly as possible and then soak in cold water for 10-15 minutes to remove some of the harsh bite, if desired. Drain and dry well.

Assemble the Salad

1. In a large bowl, combine the mixed greens and radicchio.
2. Add the cucumber, cherry tomatoes, red onion (drained and dried if soaked), and olives.
3. Tear the fresh basil leaves, if using, and add to the bowl.
4. Season with a small pinch of salt and freshly ground black pepper.

Dress and Serve

1. Only dress the salad right before serving to prevent wilting.
2. Re-whisk the vinaigrette if it has separated.
3. Drizzle about two-thirds of the dressing over the salad and toss gently with salad servers or clean hands to coat evenly.
4. Taste a leaf and add more dressing if needed. Italian salads are typically lightly dressed—each leaf should be just coated, not swimming in dressing.
5. If using, sprinkle with shaved Parmigiano-Reggiano cheese.
6. Serve immediately.

Tips for Salad Perfection

Ingredient Selection

• Greens: For authentic flavor, include some bitter greens like arugula and radicchio. The slight bitterness balances beautifully with the olive oil and adds complexity.
• Tomatoes: Cherry or grape tomatoes are ideal year-round options as they tend to be sweeter and more flavorful than off-season larger tomatoes.
• Olive Oil: This is where quality really matters. A premium extra virgin olive oil with a peppery finish makes all the difference.
• Vinegar: Red wine vinegar is traditional, but white wine vinegar or even fresh lemon juice works well as alternatives.

Preparation Techniques

• Drying Greens: The secret to a properly dressed salad is thoroughly drying the greens after washing. Use a salad spinner and then pat with paper towels if needed.
• Serving Temperature: For the best flavor, tomatoes should be at room temperature, never straight from the refrigerator.
• Onion Preparation: The cold water soak for red onions removes some of the harsh, sulfurous compounds while maintaining the crisp texture and color.
• Salt Timing: Add just a small pinch of salt to the greens before dressing. Too much salt will cause the vegetables to release water and become soggy.

Variations and Additions

While the classic Italian salad is beautifully simple, here are some authentic additions that complement the basic recipe:

• Fennel: Thinly sliced fennel adds a crisp texture and subtle anise flavor.
• Bell Peppers: Particularly common in summer salads, thinly sliced sweet peppers add color and crunch.
• Artichoke Hearts: Quartered marinated artichoke hearts add a Mediterranean touch.
• Tuna: A high-quality oil-packed tuna can transform this side dish into a complete meal.
• White Beans: Cannellini beans make the salad more substantial and add protein.
• Fresh Herbs: Beyond basil, consider adding flat-leaf parsley, mint, or oregano.
• Capers: For an extra burst of briny flavor, add a tablespoon of drained capers.

Seasonal Adaptations

True Italian cooking follows the rhythms of the seasons. Here’s how you might adapt this salad throughout the year:

Spring

• Add tender young asparagus, blanched and chilled
• Incorporate fresh peas or pea shoots
• Use delicate spring lettuces

Summer

• Add colorful heirloom tomatoes
• Include fresh sweet corn kernels
• Incorporate thinly sliced zucchini

Fall

• Add roasted bell peppers
• Include thinly sliced fennel
• Incorporate bitter greens like endive

Winter

• Add segments of blood oranges
• Include roasted beets
• Incorporate shaved Brussels sprouts

Serving Suggestions

This versatile salad pairs beautifully with nearly any Italian main course:

• Serve alongside a simple pasta dish like cacio e pepe or spaghetti aglio e olio
• Complement a heartier meat dish like veal saltimbocca or chicken parmigiana
• Balance rich dishes like risotto or lasagna
• Serve with a crusty loaf of Italian bread and a selection of cheeses for a light lunch

Storage Tips

Ideally, this salad should be prepared and dressed just before serving. However, if you need to prepare components ahead of time:

• Washed and dried greens can be stored in the refrigerator for 1-2 days. Place a paper towel in the storage container to absorb excess moisture.
• Prepared vegetables (except tomatoes) can be stored separately in the refrigerator for up to 1 day.
• The vinaigrette can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature and re-whisk before using.
• Never store dressed salad—it will become soggy and unappetizing.

Conclusion

A simple Italian salad is a testament to the philosophy that quality ingredients, prepared with care and minimal intervention, create the most satisfying food. By following these guidelines—using the freshest produce, dressing lightly, and serving immediately—you’ll create a salad that honors the Italian tradition of letting natural flavors shine.

This refreshing side dish not only complements any meal but also brings a touch of everyday Italian elegance to your table. Buon appetito!