Filippo Berio Radicchio Salad with Halloumi

INGREDIENTS
DIRECTIONS

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

Directions

Sherry Vinaigrette: Whisk together olive oil, sherry vinegar, sugar, mustard, garlic, salt, pepper and smoked paprika.

Radicchio Salad:

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.

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.

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Radicchio Salad with Halloumi Recipe

Radicchio Salad with Halloumi

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