Insalata all'italiana (Italian Salad)

A fresh and versatile dish, excellent as a light meal or as a substantial side dish.

Ingredients

• 150 g of lettuce (you can choose from romaine, iceberg, butterhead, etc.)
• 50 g of arugula
• 1 large ripe tomato
• 1 cucumber
• 1/2 pepper (red or yellow)
• 1 small red onion
• 100 g of pitted black or green olives
• 150 g of canned tuna (optional for a non-vegetarian version)
• 100 g of mozzarella or fior di latte
• Salt and pepper as needed
• Extra virgin olive oil
• Balsamic vinegar or lemon juice

Customization options (some typically Italian):

• 2 tablespoons of salted capers, rinsed
• 4-5 anchovies in oil
• Parmesan or Parmesan shavings
• Bresaola carpaccio
• Fresh basil or dried oregano

Preparation

1. Begin by washing all the vegetables. Dry the lettuce and arugula leaves well and tear them into not too small pieces with your hands.
2. Cut the tomato into slices or wedges, the cucumber into thin rounds, and the pepper into strips. Thinly slice the red onion.
3. If using tuna, drain it from the oil. Cut the mozzarella into cubes.
4. In a large bowl, mix the lettuce and arugula with the tomato, cucumber, pepper, and onion. Add the olives, capers, anchovies, and tuna if you opt for the fish version.
5. Season with salt, pepper, extra virgin olive oil, and a bit of balsamic vinegar or lemon juice to taste.
6. Add the mozzarella cubes and, if desired, sprinkle with Parmesan or Parmesan shavings. If you like, you can also add some fresh basil leaves or a dash of oregano.
7. Gently mix the salad to evenly distribute the dressing and serve immediately.

Curiosity

The Italian Big Salad, in its simplicity, embodies the spirit of the Mediterranean diet: it abounds with fresh vegetables, benefits from the good fats of olive oil, and can vary with the addition of proteins such as mozzarella, tuna, or even bresaola. It is an extremely adaptable dish to personal tastes and seasons, capable of welcoming the colors and flavors of Italy into its bowl.