Citrus and Radicchio Salad with Feta

It seems most people eat salads more in the summer but I crave them all year around and although I am NOT a fan of  leaves in my salad, Radicchio is one of the few I will tolerate.  Yes I HATE to say it but I despise roquette, (arugula), lettuce, iceberg and frisée lettuce (the worst). I LOVE a fresh spinach leave, lams lettuce (salade de blé) and Radicchio. MY salad does not require any leaves to be honest – just throw together some lovely veg, fruit and nuts and BOOM you got a tasty salad.

I am also not a big fan of drippy, yogurty dressings – give me a splash of some quality olive oil and a fruity vinegar or lemon juice; that’s all I need.

What you will almost always find in my salads is fruit and veg click here for my salad in a jar with bulgur.

This is a colourful citrus salad  is amazingly versatile: serve it as a Saturday light lunch, a colourful midweek dinner or a zingy starter for vegetarians.

Any which way you serve it, I guarantee your taste buds will love it!

Citrus and Radicchio Salad with Feta



Yield 2 people


  • 5 Radicchio leaves, cleaned
  • 1 chicon (endives), cleaned
  • 1 pink grapefruit
  • 2 blood oranges
  • 30 gr pistachios, crushed
  • 1/2 red onion, sliced
  • 1/4 pomegranate
  • 50gr feta
  • 1 tea spoon agave syrup
  • 1 tea spoon olive oil
  • salt to season


  1. Tear the Radiccho leaves in smaller pieces and lay on serving dish. Layer the chicon leaves at random.
  2. Cut the blood oranges in segments while capturing the juice in a bowl. Layer at random on the plate.
  3. Remove the peel and cut the pink grapefruit in slices. Layer at random on the plate. Layer the red onion slices.
  4. Sprinkle the pistachios and pomegranate seeds over the plate. Crumble the feta over it.
  5. Take the blood orange juice, season with salt, add the agave syrup and a splash of olive oil. Shake in a jar and serve with the salad.


recipe on by Sandra Slawinski

Courses lunch


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