Insalata Classica di Viareggio
Recipe by user david
A Tuscan beach club-style main salad with mixed greens, sweet corn, tuna, mozzarella, and a simple olive oil–balsamic dressing.
Serves 1
This precise, Tuscan beach club-style “main salad bowl” balances crisp bitter greens (lettuce, arugula, radicchio) with sweet corn and tomatoes, plus rich oil-packed tuna and fresh mozzarella for satisfying protein. Serve it as a light lunch or summer dinner—especially when you want something fresh but substantial. For best texture, keep the greens very dry before dressing, shave the onion paper-thin so it mellows into the salad, and pat the mozzarella dry so it doesn’t water down the dressing. Finish with basil and (optionally) oregano and olives for a more briny, Mediterranean feel.
- 50 g 50 g green leaf lettuce
- 30 g 30 g arugula
- 30 g 30 g radicchio
- 40 g 40 g carrots, julienned
- 100 g 100 g sweet corn, drained and rinsed
- 40 g 40 g red onions, chopped
- 50 g 50 g green leaf lettuce
- 30 g 30 g arugula
- 30 g 30 g radicchio
- 40 g 40 g carrots, julienned
- 100 g 100 g sweet corn, drained and rinsed
- 40 g 40 g red onions, chopped
Toss the Base: Combine the greens, carrots, corn, and red onion in a large bowl.
- 160 g 160 g Italian oil-packed tuna, drained
- 160 g 160 g Italian oil-packed tuna, drained
Fold in the Tuna: Add the tuna and use a fork to flake it gently directly into the salad base.
- 100 g 100 g fresh mozzarella, torn, patted dry
- 5 5 fresh basil leaves
- 1⁄2 tsp 1⁄2 tsp dried Sicilian oregano (optional)
- 40 g 40 g black olive (optional) or pitted Kalamata olives (optional)
- 150 g 150 g cherry tomatoes or grape tomatoes, cut into wedges
- 100 g 100 g fresh mozzarella, torn, patted dry
- 5 5 fresh basil leaves
- 1⁄2 tsp 1⁄2 tsp dried Sicilian oregano (optional)
- 40 g 40 g black olive (optional) or pitted Kalamata olives (optional)
- 150 g 150 g cherry tomatoes or grape tomatoes, cut into wedges
Top & Finish: Layer the tomatoes, mozzarella, and optional olives over the top. Add a final light drizzle of oil and balsamic to taste, then garnish with torn basil (and a pinch of oregano, if using).
- balsamic vinegar, to taste
- extra-virgin olive oil, to taste
- black pepper, freshly ground, to taste
- fine sea salt, to taste
- balsamic vinegar, to taste
- extra-virgin olive oil, to taste
- black pepper, freshly ground, to taste
- fine sea salt, to taste
Drizzle with olive oil and balsamic, then season with salt and pepper (all to taste) and toss well.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 8 | 8 |
| Protein | 0.5g | 0.5g |
| Fat | 0.1g | 0.1g |
| Saturated Fat | 0.0g | 0.0g |
| Carbohydrates | 1.6g | 1.6g |
| Fiber | 0.7g | 0.7g |
| Sugar | 0.0g | 0.0g |
| Sodium | 26mg | 26mg |
| Cholesterol | 0mg | 0mg |
Per serving values based on 1 serving.
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