Grilled Radicchio with Tomato-White Balsamic Vinaigrette

from Food & Wine

Focaccia with Cherry Tomato “Salsa” Sausage with White Beans, Tomatoes, Onions
Prep Time
Cook time
Total Time
Prep time
Cook time
Total time

Bitter greens take on char well, and this super-lively vinaigrette complements the greens perfectly. Though this dish comes together quickly, a few moments of patience have big flavor payoff: Letting the shallots stand in the tomato paste-vinegar mixture turns them into bright flavor “bundles” that burst with sweetness and tanginess; and allowing the aromatics to stand in the vinegar before adding the oil really enhances the flavors. This side dish works well with grilled meats or fishes.


  • ¼ cup extra-virgin olive oil
  • 1 (12 oz.) head radicchio, quartered
  • ¼ cup extra-virgin olive oil
  • 1 tsp. kosher salt
  • ¾ tsp. pepper
  • Flat-leaf Italian parsley for garnish (optional)

How to prepare

  1. To make dressing, whisk together vinegar, shallots, tomato paste, thyme, salt, and pepper in a medium bowl. Let stand 10 minutes. Whisk in oil until smooth.
  2. Heat a grill pan over high heat. Toss radicchio quarters with oil to coat, then sprinkle with salt and pepper. Grill radicchio 7-8 minutes, turning occasionally to char all sides, until slightly wilted, but still holding their wedge shape. Place on a platter with cut sides up. Drizzle warm radicchio with dressing allowing it to get down in all the nooks and crannies. Top with chopped parsley if desired.

Recipe developed in partnership with Mutti® by Food & Wine.