If you’re searching for a show-stopping winter salad, look no further than this radicchio salad recipe. This colorful salad pairs the slightly bitter crunch of radicchio with buttery Castelvetrano olives, salty Parmesan, and a tangy-sweet balsamic dressing. Whether you’re looking to jazz up your holiday table, or weeknight meals, this delicious salad is as easy to make as it is stunning to serve.

Why You’ll Love This Festive Radicchio Salad Recipe

By now, you’ve probably noticed my love for bitter lettuces – they pair so well with seasonal fruits and the sweetness of balsamic vinegar! Radicchio, a member of the chicory family, is known for its vibrant red-purple leaves and slightly bitter flavor, which mellows beautifully when paired with sweet or tangy ingredients. If radicchio, endive, or arugula aren’t your favorites, try using just a small amount mixed with milder greens like green leaf lettuce, baby field greens, or romaine.

Olives are one of my household’s favorite things and this salad is definitely olive-forward. But if olives aren’t your thing, you can swap them for another briny ingredient like sliced hearts of palm or jarred artichoke hearts, both of which are easy to find in most grocery stores. It’s an elegant salad that’s surprisingly versatile, making it a great option for weeknights when you’re looking to change things up a bit. It’s great on its own but also pairs super well with a protein like crispy chicken thighs or a grilled flat iron steak!

Ingredient Notes

• Red Radicchio: Adds a beautiful bitterness and a vibrant pop of color. Substitute with purple cabbage for a milder crunch.
• Endive: Brings a delicate, slightly bitter crunch that pairs beautifully with the radicchio. Belgian endive or even escarole work well as alternatives.
• Castelvetrano Olives: Their buttery, slightly sweet flavor balances the bitter greens. Green Cerignola or any mild green olive can be swapped in.

Dressing

• Extra Virgin Olive Oil: Provides a luscious base for the dressing. Choose a high-quality olive oil for the best flavor.
• Aged Balsamic Vinegar: Adds a sweet, tanginess to the dressing. Sherry vinegar or a splash of red wine vinegar with a pinch of sugar works too.
• Lemon Juice: Brightens the salad and lifts all the flavors. Lime juice could stand in if needed.
• Honey or Maple Syrup: Optional, but a touch of sweetness balances the bitterness; maple syrup is a lovely vegan option.
• Parmesan or Pecorino Cheese: Adds a savory, umami richness. Nutritional yeast or shaved Manchego cheese are great substitutes.
• Flaky Salt and Freshly Ground Black Pepper: Essential for enhancing all the flavors. You can use kosher salt or sea salt if preferred.
• Orange Segments or Pear Slices (optional): Provide sweetness and a juicy freshness. Apple slices or pomegranate arils are great alternatives.

See the full recipe card below for exact ingredient amounts and instructions.

How to Make Radicchio Salad

Step 1: Remove the core from the radicchio and discard any browned outer leaves. Cut into bite-sized pieces and put them in a large bowl. Add the endive slices to the bowl.

Step 2: If your olives are whole, lightly smash each one with the flat side of a knife to remove the pit, then halve them. If using pre-pitted olives, simply cut them in half. Add the olives to the bowl with the greens.

Step 3: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, and 1 ½ tablespoons of the olive brine. Taste and, if needed, add honey or maple syrup to balance the flavors.

Step 4: Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Top with orange segments or pear slices and drizzle the remaining dressing on top. Serve garnished with additional cheese if desired.

Expert Tips

• Always taste your dressing before adding it to the salad. You can adjust the sweetness or acidity to suit your preference.
• This salad is best served immediately after tossing to maintain the crisp texture of the greens.
• Seasonal fruit like pomegranate or apple slices can add extra color and flavor.

Serving Suggestions

• This radicchio salad pairs beautifully with grilled meats, seafood, or a hearty pasta dish. It’s also fantastic as a light lunch served with cheesy bread or more of a crusty bread like a baguette.
• You can also add grains for a hearty twist. Toss in cooked quinoa, farro, or pearl barley for added texture.
• In the fall, swap the oranges for roasted butternut squash or beets, and sprinkle on some toasted pumpkin seeds.
• Top with goat cheese, feta cheese, parmesan cheese, or any other of your favorite cheeses.

Storage Tips

To maintain the freshness and crunch, store the salad greens, dressing, and toppings (like cheese and fruit) separately. Combine them just before serving.

Store the dressing in an airtight container in the fridge for up to a week. Shake or whisk before using.

Recipe FAQs

More Salad Recipes

• Pear Carpaccio Recipe
• Crunchy Kale Salad Recipe with Almond Vinaigrette
• Broccoli Crunch Salad Recipe with Creamy Dressing
• Brussels Sprouts Caesar Salad

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Radicchio Salad with Olives and Parmesan

Pamela

If you're searching for a show-stopping winter salad, look no further than this radicchio salad recipe. This colorful salad pairs the slightly bitter crunch of radicchio with buttery Castelvetrano olives, salty Parmesan, and a tangy-sweet balsamic dressing. Whether you’re looking to jazz up your holiday table, or weeknight meals, this delicious salad is as easy to make as it is stunning to serve.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Servings 4

Ingredients

  

1x2x3x

• 1 small head red radicchio
• 1 endive cut into ¼ inch crosswise slices
• 1 cup Castelvetrano olives preferably pitted, brine reserved

Dressing

• 3 Tablespoons extra-virgin olive oil
• 1 ½ Tablespoon aged balsamic vinegar
• Juice of a lemon
• 1 ½ Tablespoon honey or maple syrup optional

Other ingredients

• 2 ounces Parmesan or Pecorino cheese
• Flaky salt and freshly ground black pepper
• Optional: Orange segments or a sliced pear

Instructions

 

• Core the radicchio and discard any browned outer leaves. Cut into bite-sized pieces and put them in a large bowl along with the endive.
• Pit the olives, if using whole olives. I do this by smashing them lightly with the flat end of a knife. If using already pitted olives, cut each olive in half. Add the olives to the bowl with the radicchio and endive.
• Whisk together the olive oil, balsamic vinegar, lemon juice and 1 ½ tablespoons of the olive brine. Taste for sweetness, and add a drizzle or more of honey, if desired. Toss most of the dressing with the greens.
• Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Top with orange segments or pear slices and drizzle remaining dressing on top. Serve garnished with additional cheese if desired.

Notes

• Always taste your dressing before adding it to the salad. You can adjust the sweetness or acidity to suit your preference.
• This salad is best served immediately after tossing to maintain the crisp texture of the greens.
• Seasonal fruit like pomegranate or apple slices can add extra color and flavor.
• To maintain the freshness and crunch, store the salad greens, dressing, and toppings (like cheese and fruit) separately. Combine them just before serving.
• Store the dressing in an airtight container in the fridge for up to a week. Shake or whisk before using.

Tried this recipe?Let us know how it was!