Italian Salad Recipes

Italian salads are exercises in restraint: ripe tomatoes, good mozzarella, a drizzle of olive oil. Caprese, panzanella, insalata di farro — these recipes succeed when the ingredients are good and fail when they’re not. Our Italian collection focuses on salads that reward quality sourcing over complicated technique.

The Italian salad tradition runs deeper than Caprese and Caesar. Panzanella — a Tuscan bread salad — turns day-old bread into something better than fresh with ripe tomatoes, red onion, and a sharp red wine vinaigrette. Insalata di farro uses the ancient grain that originated in Italy, tossed with roasted vegetables and herbs. Radicchio salads from the Veneto pair bitter leaves with sweet balsamic, walnuts, and Parmigiano.

Italian salads are seasonal by design. Summer means tomatoes, basil, and mozzarella. Fall brings radicchio, pears, and walnuts. Winter calls for citrus and fennel over arugula. Spring is artichokes, fava beans, and pecorino. Our collection reflects these seasonal rhythms — not because it’s trendy, but because Italian cooking has always worked this way.

Every recipe includes full nutritional data: calories, protein, carbs, fat, fiber. A Caprese with buffalo mozzarella runs about 300 calories with 18 grams of protein. A panzanella with white beans pushes that to 400 calories and 15 grams of protein. The nutrition panel on each recipe lets you compare without guessing.

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