Nothing embodies the essence of summer in southern Italy like vibrant colors of the flavorful insalata Caprese, a true classic of Neapolitan cuisine. The perfect combination of ripe, sun-kissed tomatoes, creamy mozzarella and fresh basil - this simple salad is believed to have originated on the island of Capri, hence the name. Caprese was originally made with the Re Umberto or Fiascone tomatoes, traditionally grown along the beautiful Amalfi coast, and treccia di Sorrento, a type of braided mozzarella cheese. Also, contrary to popular practice, the authentic Caprese salad recipe doesn't call for balsamic or any other type of vinegar. Instead, mozzarella and tomatoes are thickly sliced, arranged on a plate and garnished with basil leaves, sprinkled with some salt and white pepper, then finished with a generous drizzle of extra virgin olive oil.
Panzanella is a salad made from pieces of stale, moistened bread, with the addition of tomatoes, onions, or basil, and a dressing of vinegar and olive oil. The salad is a specialty of Tuscany, where it is usually served in the summer, making use of the fresh summer vegetables that are in season. Panzanella can sometimes include other additional ingredients such as cucumbers, olives, and cheese. It is believed that panzanella was invented out of necessity, as a means to utilize unwanted ingredients, such as stale bread. The salad was first described in the 1500s, in a poem by a famous artist and poet named Bronzino. The name of the dish comes from two words: pane, meaning bread, and zanella, meaning soup bowl. However, some people tend to disagree and claim that it is derived from the word panzana, meaning food. Regardless of the origin of its name, panzanella remains a classic Tuscan summer treat filled with fresh, flavorful ingredients.
Olivier salad is a salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR. The original was invented in the 1860s by Lucien Olivier, a chef in the popular Moscow restaurant called L'Hermitage. Olivier guarded the recipe until he died, but it is believed that the recipe was stolen by an employee who watched the chef at work, so the salad is still made today. Another theory says that the recipe for the new Olivier salad was developed by one of the restaurant's customers who wanted to keep the salad alive after the chef passed away. Olivier salad as we know it today is nothing like the original version, because it was called game bird mayonnaise, made with gourmet ingredients such as black caviar, capers, hen, and crayfish tails. Over time, the salad evolved and most of the gourmet ingredients have been replaced with more common ones such as peas, chicken, ham, and pickles. Today, the variations are endless, but most Russian chefs agree on one thing: adding carrots to the Olivier is a heresy. Interestingly, Olivier salad is also sometimes called Russian salad, while the meatless version is called French salad or francuska salata, probably due to the French name of its creator. The Spanish version is known as ensaladilla rusa. It is so popular in Spain that it's an important part of the Spanish gastronomy as well as being a staple in schools and summer camps all over the country. Ensaladilla rusa is also one of Spain's most popular tapas – in some cases, it's even served free of charge if you order a beer. There's also the Piedmontese insalata russa, typically consumed as an appetizer, and with many variations, so the salad might also include ingredients such as pickled cauliflower, anchovies, and tuna. Interestingly, in the Italian municipality of Carrù, tuna is an obligatory element of the salad.
Insalata di riso is a flavorful Italian salad filled with healthy ingredients such as rice, tomatoes, tuna, peas, bell peppers, mushrooms, mozzarella, and pine nuts. It is usually served as a side dish, although it can be consumed on its own as a light meal. The dish is incredibly versatile, so almost any ingredient can be added to rice, even though chopped vegetables are the most popular choice. In Italy, there is a certain mix of preserved vegetables used for insalata di riso that is only available during the summer, called condiriso. The salad is very popular because it is easy to prepare, and it is believed that it tastes even better as it sits and marinates in its own juices. It is recommended to garnish insalata di riso with a few hard-boiled eggs on top.
Insalata di finocchi e arance is a traditional salad originating from Sicily. Although there are many variations, the salad is usually made with a combination of orange slices, thinly sliced fennel, onions, black olives, olive oil, salt, and mint. The orange slices are arranged on a platter with the fennel. Thin slices of onions and black olives are scattered on top. The salad is drizzled with olive oil and salt, sprinkled with mint, and it's then served immediately. If desired, add some toasted pine nuts to the salad for extra flavor.
Insalata di carciofi e bottarga is a traditional salad originating from Sardinia. The salad is usually made with a combination of artichokes (kept in lemon water), lemon juice, olive oil (preferably local), salt, radicchio, and bottarga. The artichokes are sliced and dressed with a mixture of lemon juice and olive oil. They're seasoned with salt, tossed, mixed with shredded radicchio, and arranged on a platter. The bottarga is thinly sliced and sprinkled over the top of the salad before serving.
Insalata di tonno, fagioli e cipolla is a traditional salad that's especially popular in Tuscany. Although there are numerous variations, the salad is often made with a combination of tuna (tinned in brine), onions, cannellini (lima) beans, olive oil, red wine vinegar, basil, salt, and black pepper. The onions are thinly sliced and splashed with boiling water until crunchy and sweet. Once drained, they're mixed with the remaining ingredients. The salad is seasoned with salt and pepper, tossed, and served immediately. Insalata di tonno, fagioli e cipolla is especially popular as a summer lunch or as an accompaniment to barbecued meat. If desired, the basil can be replaced with parsley, marjoram, or oregano, while chickpeas are sometimes used instead of the beans.
Aragosta alla Catalana is an Italian dish originating from Sardinia. The salad is prepared with lobster, tomatoes, onions, oil, and lemon. Depending on the variations, the dish can also contain potatoes, cherry tomatoes, and capers. The lobster is usually boiled and cut into smaller pieces, then mixed with a combination of oil, tomatoes, onions, and lemon juice. This dish is traditionally served hot, and even though it's very simple, some claim it's the most lavish dish in Alghero.
Cialledda is a traditional salad originating from Basilicata and Puglia. The salad is usually made with a combination of stale bread, oregano, tomatoes, olive oil, salt, and pepper. It's often made with additional ingredients such as onion rings, cucumbers, bell peppers, basil, and olives. The bread is cut into chunks and moistened with water. The tomatoes are mixed with the other ingredients, and the mixture is left to rest for a while. It's then mixed with the bread, tossed, left to rest again, and served in individual bowls or plates. Before serving, cialledda is typically drizzled with olive oil. In Puglia, people use pane di Altamura, while in Basilicata people use pane di Matera.
Patate condite is a traditional potato salad originating from Italy. This simple salad is usually made with a combination of new potatoes, salt, pepper, chopped onions, olive oil, and white wine vinegar. The potatoes are cooked in boiling salted water until tender. They're drained, cut in half, placed in a large bowl, and mixed with chopped onions. The olive oil is mixed with vinegar, salt, and pepper in order to make the dressing that's poured over the potatoes and onions until well-coated. The salad is typically served at room temperature or warm because it will taste better than if it's left to chill in the fridge. There are many variations on the Italian potato salad, so feel free to add bacon, oregano, mint, parsley, or similar fresh herbs.
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For the “Top 20 Italian Salads” list until June 15, 2026, 1,460 ratings were recorded, of which 1,170 were recognized by the system as legitimate.
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