Radicchio and tomato salad

A light and healthy salad that is full of bright colours and big flavours.

  • 30 mins cooking
  • Serves 6
  • Print


Radicchio and tomato salad
  • 1/3 cup (80ml) olive oil
  • 1 clove garlic, crushed
  • 6 egg tomatoes (450g), halved
  • 4 radicchio (600g), quartered
  • 2 tablespoon balsamic vinegar
  • 100 gram baby rocket leaves
  • 2/3 cup (50g) shaved pecorino cheese


Radicchio and tomato salad
  • 1
    Combine 1 tablespoon of the oil with garlic in small bowl. Place tomato, cut-side up, on oven tray; drizzle with oil mixture. Cook in covered barbecue, using indirect heat, following manufacturer's instructions, about 20 minutes or until softened.
  • 2
    Combine radicchio with 2 tablespoons of the remaining oil in large bowl. Cook radicchio on heated oiled barbecue, uncovered, until browned all over; cool 5 minutes.
  • 3
    Combine vinegar and remaining oil in screw-top jar; shake well.
  • 4
    Arrange tomato, radicchio and rocket on large serving platter; sprinkle with cheese, drizzle with dressing.

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