Mutti Grilled Radicchio with Tomato-White Balsamic Vinaigrette

Mutti Grilled Radicchio with Tomato-White Balsamic Vinaigrette

Upgrade your usual salad at your next BBQ with grilled radicchio, and your guests will be happy!

Serves 4


For the dressing:

  • 60ml (2 fl oz) white balsamic vinegar
  • 3 tbsp finely chopped shallots
  • 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 2 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • ½ tsp pepper
  • 60ml (2 fl oz) extra virgin olive oil
  • 1 head radicchio, quartered (340g/12 oz)
  • 1 tsp kosher salt
  • ¾ tsp pepper
  • Flat-leaf Italian parsley for garnish (optional)


  1. To make dressing, whisk together vinegar, shallots, tomato paste, thyme, salt, and pepper in a medium bowl. Let stand for 10 minutes. Whisk in oil until smooth.
  2. Heat a grill pan over high heat. Toss radicchio quarters with oil to coat, then sprinkle with salt and pepper. Grill radicchio for 7-8 minutes, turning occasionally to char all sides, until slightly wilted, but still holding their wedge shape. Place on a platter with cut sides up. Drizzle warm radicchio with dressing allowing it to get down in all the nooks and crannies. Top with chopped parsley if desired.

Recipe by Mutti,