top of page

Radicchio and Citrus Salad with Pesto Sauce

New favorite salad alert! I’m definitely a salad girl! Some people might think salad as summer dish but not me! I mean how you can resist eating this salad everyday? There is a perfect balance of flavors in this recipe. Sourness of the orange perfectly balance the bitterness of radicchio. Bocconcini smooth the saltiness in olives and pecorino brings umami flavor for the final touch.

This salad is very refreshing, perfect for a quick lunch on winter and If you craving some protein, chicken breast is the perfect match for this salad!

This salad serves 2 people and you can keep the pesto leftover in an airtight container for uptown 4 days.


Pesto Sauce:

  • 1 cup fresh basil leaves

  • 2 cloves garlic

  • 1/4 cup walnut

  • 1/4 cup grated parmesan

  • 1/3 cup olive oil

  • 1 tablespoon fresh lemon juice

  • Salt and freshly ground pepper to taste


  • 1 small Radicchio

  • 1 large orange (peeled)

  • 4-5 bocconcini

  • 1/4 cup pitted green olives (cut in half)

  • Fresh dill (optional)

  • Pecorino pepato (grated)

  • 2 tablespoons olive oil

  • Sea salt


  1. In a food processor add all ingredients of the pesto sauce except olive oil, salt and pepper. mix it few times, add the olive oil slowly until emulsified. Add salt and pepper, taste it and adjust it to your taste.

  2. Place Radicchio leaves In a serving plate.

  3. Slice orange to 7-8 pieces and place them between the radicchios.

  4. Cut the bocconcinies in 4 pieces, add them to the salad along with olives.

  5. Add some fresh dill on top.

  6. Drizzle it with olive oil. Sprinkle some sea salt and grated pecorino pepato on top.

  7. Serve it with the pesto sauce and enjoy.


Recent Posts

See All


bottom of page