This easy Italian mixed salad features roasted red peppers, arugula, toasted pine nuts, red onion, and shaved Parmesan tossed in a simple balsamic vinaigrette for a flavorful, elegant side dish.
When I need a fresh, flavorful side dish that comes together quickly, this Italian Mixed Salad with Pine Nuts and Shaved Parmesan is always a favorite. It’s light, crunchy, and full of those simple ingredients that make Italian cooking so delicious. Whether I’m serving it alongside a cozy pasta dinner, my Salmon with Lemon and Oregano, or pairing it with a grilled porterhouse steak, this salad fits right in. It’s the kind of quick, no-fuss recipe that works for weeknights, holidays, and everything in between.
Ingredients
- Arugula: A little bit peppery and earthy, with more flavor compared to other leafy greens.
- Pine nuts: Toasted pine nuts are warm, buttery, and sweet while adding great texture and crunch.
- Bell peppers: Roasting the red peppers enhances the natural sweetness before adding to the salad.
- Parmesan: A hard cheese that is a bit nutty and salty in flavor.
- Balsamic vinaigrette: A simple, homemade blend of olive oil, balsamic vinegar, garlic, salt, and pepper to dress the salad.
How to Make an Italian Salad with Shaved Parmesan
Step 1. Toast your pine nuts either in a dry pan on the stove, or in the oven at 350 degrees until golden brown.
Step 2. Roast your bell peppers then set aside to cool. You can follow my how to roast peppers guide if you haven’t done it before!
Step 3. Prepare for your salad by washing and cutting the rest of your produce, I prefer to use a mandoline to get the onions really thin.
Step 4. Add the arugula, shaved red onion, tomato, and toasted pine nuts to a large bowl, then add the cooled, sliced roasted peppers.
Step 5. Make your balsamic vinaigrette by grating your garlic with a microplane into a small bowl.
Step 6. Add the olive oil, balsamic vinegar, salt & pepper and then whisk until the vinaigrette has come together.
Top your finished salad with freshly shaved parmesan cheese, drizzle on the vinaigrette, serve and enjoy your Italian Mixed Salad with Shaved Parmesan!
More Salad Recipes
- Caprese Quinoa Salad
- Orange, Fennel, and Red Onion Salad
- Italian Pasta Salad
- Kale Caesar Salad
- Lebanese Chopped Salad
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Ingredients
Video
Instructions
- Pre-heat oven to 350 degrees. Scatter pine nuts on dry baking pan and roast until golden brown, 5-7 minutes; set aside.2 tablespoons pine nuts
- Start by roasting the peppers over a hot grill or gas flame on the stove. Using tongs, hold the pepper directly over the heat and rotate every 30-60 seconds until all sides are nicely charred and black. Place in a glass dish and cover with plastic wrap to steam.2 large red peppers
- Meanwhile, whisk together olive oil, vinegar, garlic, salt and pepper; set aside.2 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 clove garlic, 1 teaspoon sea salt, 1/2 teaspoon pepper
- Add arugula, shaved onions, tomato and shaved parm to a large bowl and sprinkle with toasted pine nuts.8 cups arugula, 1/2 cup red onion, 1 medium tomato, 1/4 cup shaved Parmesan
- Once peppers have steamed for about 5-10 minutes, gently remove the skin and open to remove seeds. Slice into 1 in strips and add to the salad.
- Pour reserved vinaigrette all over the perimeter of the bowl and use tongs (or your hands!) to gently toss the salad. Garnish with fresh basil, parsley or any herbs of choice.Fresh basil
Liz’s Notes
Nutrition
Frequently Asked Questions
To make a simple and delicious salad with peppers, start by thinly slicing a mix of colorful bell peppers for sweetness and crunch. Toss them with crisp greens like arugula or romaine, then add Italian-inspired touches. To up the flavor of the peppers, try roasting them first!
Italian salads typically focus on fresh, local ingredients. You’ll often see combinations of crisp greens, ripe tomatoes, thinly sliced peppers, red onion, olives, shaved Parmesan, and toasted nuts. Dressings are kept simple, usually just olive oil, vinegar or lemon juice, salt, and freshly cracked black pepper. The goal is clean flavors and lots of texture.
At many restaurants in Italy, you dress your own salad with a mix of olive oil, balsamic vineger, and salt and pepper. If a classic Italian vinaigrette isn’t your thing, you could also try a Honey Mustard Vinaigrette!
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