A simple salad adds fresh contrast to fried strips of pizza dough.
A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
This seafood salad, from Alexander Hoover of Hoover's Cooking restaurant in Austin, is made with grilled or smoked shrimp and a spicy cream cheese dressing.
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry.
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This salad was reportedly invented by Italian restaurateur Caesar Cardini while he was chef at the famous Hotel Caesar's in Tijuana.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).