Radicchio Salad with Halloumi
Prep Time: 20 min
Cook Time: 5 min
Total Time: 25 min
Servings: 4
RECIPE INGREDIENTS
- Radicchio Salad:
- 1 head radicchio, quartered
- 2 zucchini, cut lengthwise into 1/4-inch-thick slices
- 8 oz halloumi cheese, cut lengthwise into 1/2-inch-thick slices
- 1/4 cup Filippo Berio Olive Oil
- 1/2 tsp each salt and freshly ground pepper
- 1 cup halved grape tomatoes
- 1/4 cup chopped toasted walnuts
- 1/4 cup finely chopped fresh parsley
- Sherry Vinaigrette:
- 1/4 cup Filippo Berio Olive Oil
- 2 tbsp sherry vinegar
- 1 tsp granulated sugar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/4 tsp smoked paprika
RECIPE DIRECTIONS
- Preheat grill to high heat; grease grate well. Brush radicchio, zucchini and halloumi with olive oil; season with salt and pepper.
- Grill radicchio, zucchini and halloumi for 2 to 3 minutes per side or until grill-marked; arrange on serving platter along with grape tomatoes.
- Drizzle with vinaigrette and garnish with walnuts and parsley.
Sherry Vinaigrette: Whisk together olive oil, sherry vinegar, sugar, mustard, garlic, salt, pepper and smoked paprika.
Radicchio Salad:
Tip: Grilling halloumi cheese: Brush slices or a chunk of halloumi cheese with olive oil and grill over medium-high heat until grill-marked. It’s delicious plain, or can easily be added to salads, sandwiches or served on crostini.