Home - Salad - Italian Raw Vegetable Salad

Italian Raw Vegetable Salad

5 from 2 community reviews

Did you know you can easily save your favorite recipes? Create an account or log in to get started.

This post may contain affiliate links. Please read my disclosure policy.

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!

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 community reviews
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

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

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.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe rating

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 512 MB. You can upload: image. Drop files here

You may want to read my commenting policy before joining the conversation.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Louise Elwell says:

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