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Grilled Radicchio Salad

This Mediterranean-inspired grilled radicchio is smoky and slightly bitter, balanced by the sweetness of dried apricots and raisins. The white balsamic honey dressing with fresh thyme adds brightness, while creamy feta, toasted pinenuts, and peppery arugula complete the dish.

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For the radicchio

  • 2 heads of radicchio
  • ¼ cup extra-virgin olive oil
  • ½ cup dried apricots, chopped
  • ½ cup raisins
  • ½ cup crumbled feta cheese
  • ½ cup toasted pinenuts
  • 1 cup fresh arugula or parsley
  • Salt and pepper to taste

For the dressing

  • ¼ cup white balsamic vinegar
  • 2 tablespoons honey
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste
Servings 4
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
  1. Soak the apricots and raisins by placing them in a small bowl. Cover with warm water and let them sit for 10 minutes to soften. Drain and set aside.
  2. Toast the pinenuts by heating a dry pan over medium heat on the grill. Add the pinenuts and toast for 2 to 3 minutes, stirring frequently until golden brown. Remove from the pan and set aside.
  3. Make the white balsamic herb dressing by whisking together the white balsamic vinegar, honey, Dijon mustard, and olive oil in a small bowl. Stir in the thyme leaves and season with salt and pepper to taste. Set aside.
  4. Prepare the radicchio by removing any loose outer leaves. Wash, core, and cut each head into quarters, keeping the core intact so the wedges stay together. Drizzle with olive oil and season with salt and pepper.
  5. Grill the radicchio by preheating your BBQ grill to medium-high heat, around 400°F (200°C). Place the radicchio quarters directly on the grill, cut side down. Grill for 2 to 3 minutes per side until lightly charred with softened edges while retaining some crunch.
  6. Assemble and serve by arranging the grilled radicchio on a serving platter. Scatter the softened apricots and raisins over the radicchio. Sprinkle with the crumbled feta and toasted pinenuts. Toss fresh arugula or parsley on top. Drizzle generously with the white balsamic herb dressing.

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