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Italian Raw Vegetable Salad

5 from 2 votes

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An Italian-style Tuscan vegetable salad is like a simple crudite platter. For an elegant appetizer, serve colorful fresh raw vegetables with good olive oil, salt and pepper.

Raw vegetable sticks including bell peppers, radishes and zucchini on a platter with olive oil, and a dish of salt and pepper.

This crunchy Italian salad is called pinzimonio in Tuscany. It’s such a simple salad that really show the essence of how Italians enjoy vegetables.

It might be too simple to believe (or even require a recipe!). It’s just fresh vegetables served raw, with nothing else but olive oil, salt and pepper.

My grandmother would put a similar salad on the table after the pasta and before the pastry, even in the dead of winter. She kept it very simple — usually it was a plate of trimmed celery stalks alongside a shallow dish of olive oil, salt and pepper.

It was a pretty humble snack, but I remember how I loved to dip the crunchy, cold celery into the saucer of oil, then into the salt and pepper, thinking how unlike a potato chip it was, but just as fun to eat.

French breakfast radishes on ice in a pewter bowl.

This is the opposite of those raw “veggie” arrangements served on flimsy plastic trays along with a sloppy container of ranch dressing. I have memories of seeing those at potlucks and professional meet-and-greets and was never tempted.

You don’t need pristine farmer’s market or home-grown vegetables to assemble a raw vegetable plate.

But, one thing I insist: Grab that bottle of special extra-virgin olive oil you were planning to splurge on or were saving for something special. This is the time to use it!

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Raw vegetable sticks on a platter with olive oil, and a dish of salt and pepper.

Italian Raw Vegetable Salad

Karen Tedesco
An Italian-style vegetable salad makes an easy, elegant appetizer. Serve colorful fresh raw vegetables with good olive oil, salt and pepper.
Print Pin
5 from 2 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers
Cuisine Italian
Servings 8 servings


  • 2 pounds assorted crunchy fresh vegetables, such as carrots, colorful bell peppers, small zucchini or summer squash, cucumbers, snap peas, green beans, fennel or radishes
  • Crushed ice
  • Best quality extra-virgin olive oil
  • Flaky salt, such as Maldon or Diamond kosher
  • Black peppercorns in a pepper mill


  • Wash, peel and trim the vegetables as needed to make bite-sized pieces or matchsticks.
  • Arrange the vegetables on a serving plate or large platter. To make them extra refreshing, put them in shallow bowls on top of some crushed ice.
  • Set out small plates and allow each person to mix salt and fresh ground pepper in one, and some olive oil in another.
  • Dip the vegetables in oil, then in the salt mixture. Eat.

Karen’s Notes and Tips

  • The vegetables are best when crunchy, fresh and cold. Before serving, you can immerse vegetables in a large bowl of ice water for 15 minutes. Drain and pat dry before arranging on a platter.


Calories: 73kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 53mg | Potassium: 240mg | Fiber: 5g | Vitamin A: 5758IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

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  1. Louise Elwell says:

    5 stars
    I had this last week end. It s just wonderful, especially if the oil is good.