Italy’s famous Insalata Tricolore mimics the colors of the Italian flag, an all-around fantastic salad with an exciting trio of lettuces and a vibrant vinaigrette. It’s the best salad to serve with an Italian meal.
Here’s a salad to brighten your day. Insalata Tricolore is simple, colorful, and elegant. There are no frills, just a bowl of leaves – so pretty and fun to eat because of the strong personality of each type of lettuce, and how well they complement each other.
Insalata Tricolore means salad of three colors.
- The green one is rich, peppery arugula.
- The red is radicchio – thick, cabbagy and slightly bitter (in a good way).
- Endive is the third – white, light and crunchy.
The Italian Dressing
In Italy, the dressing for this tricolore salad is a drizzle of good quality olive oil, a splash of red wine vinegar, and a sprinkle fresh ground pepper – delicious.
Or you can mix up a fresh lemony vinaigrette with a hint of garlic, as I do here.
When you don’t have an occasion to buy fancy lettuces like radicchio and endive, try other tricolore combinations.
One of my favorite every-day salads is this trio: Arugula, thinly sliced red cabbage, and slivers of avocado, with the same lemony dressing.
A salad can be so many things. This one is about great lettuces in perfect harmony.
Other Delicious Leafy Salads:
- Raw Kale Salad with Honey Lemon and Parmesan
- Butter Lettuce Salad with Citrus Honey Vinaigrette
- The Best Green Salad
Here’s the recipe for Italian Insalata Tricolore. If you try this recipe I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!Print
Insalata Tricolore: Italian Salad with 3 Lettuces
A wonderful leafy salad that’s perfect with any Italian meal.
- Prep Time: 15 mins
- Cook Time: 0 min
- Total Time: 15 mins
- Yield: 8 1x
- Category: Salad
- Method: no cook
- Cuisine: Italian
For the Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons dijon mustard
- 1 small garlic clove, finely minced (1/4 teaspoon)
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
For the Salad Greens
- 8 cups arugula
- 2–3 heads endive, ends trimmed, cut into 1/4-inch slices crosswise
- 1 large head radicchio, cut in half, triangular core removed, torn into bite-sized pieces or cut into large, (1-inch) dice.
- Thin shavings of fresh Parmigiana cheese, using your vegetable peeler. (I recommend Parmigiana Reggiano)
- Whisk the lemon juice (3 tablespoons), mustard (2 teaspoons), garlic (1/4 teaspoon), salt (1/4 teaspoon) and pepper (1/8 teaspoon). Slowly pour in olive oil (1/3 cup) while whisking.
- Combine lettuces together in a large bowl. Toss with dressing just before serving. If you like, serve with shavings of Parmigiana cheese on top or toss with a few tablespoons of grated parmesan cheese.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
Keywords: Italian tri colore salad, classic Italian salad, Italian salad