Insalata Tricolore

Insalata Tricolore
Staff Writer
Insalata Tricolore

Manuela Zangara

Insalata Tricolore

I'd like to share one of my favorite antipasti with you. It is a rocket and tomato salad with slivers of Parmigiano-Reggiano and bresaola. Bresaola is a cured meat typical of Valtellina, a valley of the Alps in Lombardy. It is made with a very lean cut of beef. I like to eat it with a light lemon and extra-virgin olive oil vinaigrette.

Click here to see 11 Classic Antipasto Recipes for Summer.


In a small bowl, whisk together the lemon juice and ¼ cup of the olive oil. Season with freshly ground pepper, to taste, and whisk well.

Put a layer of bresaola in a bowl and pour some vinaigrette on it, then add another layer of bresaola and some more vinaigrette. Repeat until all of the bresaola is well coated. Set aside for at least 2 hours to allow the vinaigrette to soak into the meat.

When ready to serve, put the arugula and tomatoes in a bowl, add the remaining olive oil and pinch of salt and mix well. Mound the salad in the middle of a plate, top with the Parmigiano-Reggiano and put the bresaola all around it. Serve at room temperature.


Calories per serving:

233 calories

Dietary restrictions:

Low Carb Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 18g 28%
  • Carbs 3g 1%
  • Saturated 3g 14%
  • Fiber 0g 2%
  • Sugars 2g
  • Monounsaturated 13g
  • Polyunsaturated 2g
  • Protein 16g 32%
  • Cholesterol 39mg 13%
  • Sodium 1,461mg 61%
  • Calcium 23mg 2%
  • Magnesium 17mg 4%
  • Potassium 212mg 6%
  • Iron 2mg 8%
  • Zinc 3mg 17%
  • Phosphorus 101mg 14%
  • Vitamin A 21µg 2%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 11%
  • Folic Acid (B9) 19µg 5%
  • Vitamin B12 1µg 13%
  • Vitamin D 0IU 0%
  • Vitamin E 3mg 14%
  • Vitamin K 23µg 29%
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