Best Insalata Di Formaggio Cheese Salad Recipes

Insalata di Riso image

Provided by Giada De Laurentiis

Time 35m

Yield 8 servings

Number Of Ingredients 15

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon dried oregano
4 cups cooked long-grain white or brown rice
1/3 pound prosciutto cotto, ham or prosciutto crudo, diced (about 1 1/2 cups)
1/3 pound provolone cheese, diced (about 1 cup)
3 jarred roasted red peppers, diced (about 1 cup)
1 cup frozen peas, thawed
1 cup chopped pitted kalamata olives
1 teaspoon kosher salt
1 bulb fennel, diced small
One 6.7-ounce jar oil-packed tuna, drained, optional
1/2 cup chopped fresh basil, optional
4 hard-boiled eggs, peeled and quartered, optional

Steps:

For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.

Insalata Di Ceci - Corsican Chickpea Salad image

Provided by Um Safia

Categories Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
2 cups cooked chickpeas, drained (you can use canned)
1 tablespoon vinegar (recipe specifies white wine vinegar)
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
salt & freshly ground black pepper

Steps:

In a medium sized bowl, stir together the olive oil, vinegar, mustard and parsley.
Add the remaining ingredients, toss well & serve at room temperature.

Mixed Salad (Insalata Mista) image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

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 Di Formaggio - Cheese Salad image

Provided by love4culinary

Categories Peppers

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb parmigiano-reggiano cheese
1 roasted red pepper, cut into strips
2 ounces green olives, chopped
1 cup chopped celery heart
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper