Radicchio Salad with Halloumi

Prep Time: 20 min

Cook Time: 5 min

Total Time: 25 min

Servings: 4


  • 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


    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.