Insalata Mista, (meaning mixed salad in Italian) most often refers to a bed of arugula layered with fresh vegetables. This particular version of this salad is made with grape tomatoes, pine nuts, shaved parmesan and then tossed with balsamic.

What I love about this salad is that it can also include carrot, radish, cucumber and more!

This Insalata Mista is inspired by one of our favorite local St. Louis eateries – Katie’s Pizza and Pasta. You’ll find similar versions at Italian restaurants around the world, but this one will always be my favorite!


  • 4 cup mixed greens
  • 2 ounces parmesan shaved
  • 1 cup grape tomatoes
  • ¼ cup pine nuts
  • ⅓ cup olive oil
  • ¼ cup balsamic vinegar
  • salt and pepper to taste


  • In a large bowl, add mixed greens.
  • In a jar with a lid, add olive oil, balsamic vinegar, salt and pepper. Shake vigorously.
  • Toss dressing with salad.
  • Add in parmesan, tomatoes and pine nuts.

Variations and Substitutions:

  • Add radish, shaved carrots, red onion or cucumbers to the salad.
  • Substitute mixed greens with arugula, romaine, bibb, even endive.
  • Substitute parmesan with goat cheese or blue cheese.
  • Substitute pine nuts with toasted walnuts or pecans.
  • For even more flavor, add 1/3 cup lightly packed fresh basil leaves.

How to Store:

  • Room temperature – You can leave this salad out at room temperature for up to two hours while serving.
  • Refrigerate – This fresh salad will store in the refrigerator for up to two days. However, the lettuce will get soggier over time; if possible, separate the arugula from the dressing and store in air tight containers to enjoy the leftovers.
By Published On: May 2, 2023Categories: What's Cookin'?

About the Author: Dee Ferrero

Ms. Ferrero is the CEO of Western Mass Women Magazine as well as the founder of several women's mentor and advocacy groups along the east coast.

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