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 lemony vinaigrette. It’s the best salad to serve with an Italian meal.
The Italian tricolore salad is simple, colorful, and elegant. There are no frills, just a bowl of leaves, but 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 a 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 in this recipe.
When you don’t have an occasion to buy fancy lettuces like radicchio and endive, try other tricolore combinations. One of my favorites the trio of Arugula, thinly sliced red cabbage, and slivers of avocado, with the same lemony vinaigrette as I use for this tricolore salad.
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