Best 4 Insalata Rustica Recipes

**Insalata Rustica: A Hearty Italian Salad for Any Occasion**

Insalata Rustica is a classic Italian salad that is enjoyed throughout the country. It is a hearty and flavorful dish that is perfect for a light lunch or dinner. Made with fresh, seasonal vegetables, cured meats, and cheeses, Insalata Rustica is a delicious and satisfying salad that is sure to please everyone at the table. This article features three variations of Insalata Rustica: a classic recipe, a vegetarian recipe, and a gluten-free recipe. Each recipe includes step-by-step instructions and beautiful photos to help you create this delicious salad at home.

**Classic Insalata Rustica:**

This traditional Insalata Rustica recipe features a combination of fresh vegetables, cured meats, and cheeses. The vegetables are typically chopped into small pieces and dressed with a simple vinaigrette. The cured meats, such as prosciutto and salami, add a salty and savory flavor to the salad. The cheeses, such as mozzarella and Parmesan, add a creamy and nutty flavor.

**Vegetarian Insalata Rustica:**

This vegetarian version of Insalata Rustica is just as delicious and satisfying as the classic recipe. Instead of cured meats, this salad features roasted vegetables, such as zucchini, eggplant, and bell peppers. The roasted vegetables add a smoky and flavorful depth to the salad. The cheeses, such as mozzarella and feta, add a creamy and tangy flavor.

**Gluten-Free Insalata Rustica:**

This gluten-free version of Insalata Rustica is perfect for people with celiac disease or gluten sensitivities. The croutons, which are typically made with wheat bread, are replaced with gluten-free crackers or croutons. The other ingredients in the salad, such as the vegetables, cured meats, and cheeses, are all naturally gluten-free.

No matter which recipe you choose, Insalata Rustica is sure to be a hit at your next gathering. This hearty and flavorful salad is perfect for any occasion.

Here are our top 4 tried and tested recipes!

INSALATA RUSTICA

Insalata Rustica image

Categories Salad Cheese High Fiber Oscars Dinner Lunch Pear Arugula Prosciutto Potluck Grape Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lemon juice
4 ounces 1/8-inch-thick slices prosciutto, chopped
1 1/2 cups stemmed seedless red grapes
1/2 cup dried tart cherries
10 cups (loosely packed) greens (such as frisée, arugula, and torn radicchio)
2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced
Aged balsamic vinegar (for drizzling)
1/2 cup pine nuts, toasted
4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles

Steps:

Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.

INSALATA RUSSA

Insalata Russa image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Peel and cube 2 russet potatoes and 2 carrots; boil in salted water until tender, 8 minutes, adding 3/4 cup frozen peas during the last minute. Drain and cool. Toss with 2 chopped hard-boiled eggs, 1/4 cup mayonnaise, 1 tablespoon each olive oil, and white wine vinegar, 1 teaspoon Dijon mustard and salt and pepper.

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

Ingredients

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 TRICOLORE

Insalata Tricolore image

When I was in Italy, I ate this as much as possible. It's so easy and so delicious. Perfect as a starter for entertaining or a simple lunch. Have some ciabatta bread and olive oil on the side for dipping.

Provided by devilsdancefloor

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 large ripe beefsteak tomato, cut into 6 slices
1 ripe avocado, cut into 6 slices
1 large ball of fresh mozzarella cheese, sliced
extra virgin olive oil, for drizzling
balsamic vinegar
coarse sea salt
freshly ground pepper

Steps:

Arrange tomato slices on a serving platter. Lay 1 avocado slice on top of each tomato, and top with fresh mozzarella. Drizzle olive oil, then balsamic vinegar over the tops, and season with salt and pepper.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 15.4 g, Cholesterol 22.4 mg, Fat 34.6 g, Fiber 8 g, Protein 8 g, SaturatedFat 8.1 g, Sodium 216.4 mg, Sugar 5.9 g

Tips:

Use fresh, ripe tomatoes: This will ensure the best flavor and texture for your salad.
Choose a variety of tomatoes: This will add color and flavor to your salad. Try using a mix of red, yellow, and orange tomatoes.
Cut the tomatoes into even-sized pieces: This will help them cook evenly.
Don't overcrowd the pan: This will prevent the tomatoes from cooking evenly and will make them more likely to stick to the pan.
Cook the tomatoes over medium heat: This will help them cook through without burning.
Season the tomatoes with salt and pepper to taste: This will help to bring out their flavor.
Add fresh herbs to the salad: This will add flavor and freshness. Try using basil, oregano, or thyme.
Serve the salad immediately: This will ensure that the tomatoes are still warm and juicy.

Conclusion:

This simple and delicious salad is a great way to enjoy fresh tomatoes. It is easy to make and can be served as a side dish or main course. The tomatoes are roasted until they are slightly caramelized and then tossed with fresh herbs and a tangy dressing. This salad is sure to please everyone at your table.