Insalata Pizzas Recipes

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MIXED SALAD (INSALATA MISTA)



Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled

Steps:

  • Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
  • Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
  • Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
  • Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

INSALATA CAPRESE I



Insalata Caprese I image

This tastes like the salad that is served at a famous Italian restaurant chain in my area. It's perfect with fresh loaf of crusty bread. For the best flavor be sure to use fresh whole-milk mozzarella it puts the packaged varieties to shame. You can find fresh mozzarella in Italian delis, gourmet markets, cheese shops and some grocery stores.

Provided by katquilter

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

4 ripe tomatoes, cut into wedges
14 ounces fresh mozzarella cheese, diced
1 red onion, sliced
⅓ cup extra virgin olive oil
⅓ cup balsamic vinegar
¼ cup chopped fresh basil
salt and pepper to taste

Steps:

  • In a large bowl, combine the tomatoes, cheese, onion, oil, vinegar, basil, and salt and pepper to taste. Toss and chill for 1 hour. Serve on large platter.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 12.7 g, Cholesterol 77.9 mg, Fat 40.3 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 16.8 g, Sodium 154.2 mg, Sugar 9.6 g

INSALATA PIZZAS



Insalata Pizzas image

Make and share this Insalata Pizzas recipe from Food.com.

Provided by Cook4_6

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

0.4 (7 inch) pita bread
2 teaspoons garlic, bottled minced
1 cup mozzarella cheese, part-skim preshredded
1/2 cup vidalia onions or 1/2 cup other sweet onion, thinly sliced
1 tablespoon cider vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 cup grape tomatoes, quartered
1/4 cup kalamata olive, pitted coarsely chopped
2 tablespoons basil leaves, chopped
4 cups gourmet salad greens

Steps:

  • Preheat oven to 475°.
  • Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
  • While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
  • Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.

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  • Make the vinaigrette by whisking together red wine vinegar, basil, garlic, and oregano in a small bowl or mason jar with lid. Whisk in the oil gradually, season with salt and pepper. Store dressing in the refrigerator while you make the salad.
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