Radicchio, Blood Orange & Feta Salad

We love this salad at home, especially as a fresh side alongside a barbecue, where it cuts beautifully through richer dishes on a hot day. It also works perfectly as a light lunch, served with a slice of toasted malted bread and a thick layer of butter.

It’s simple, vibrant and full of contrast. The slight bitterness of the radicchio, the sweetness of the blood oranges, the saltiness of the feta and the crunch of the walnuts all come together effortlessly.

Radicchio, Blood Orange & Feta Salad

Serves 3 adults

Total time: 15 min

Make-ahead cook time: 1 min (once prep is complete)

Ingredients:

(olive oil, salt and pepper)

• 300g radicchio trevisano

• 2 small blood oranges

• 100g feta cheese

• 30g spring onions

• 30g walnut pieces

• 2 tablespoons runny honey

• 3 tablespoons olive oil

• 1 tablespoon white balsamic vinegar

Method:

1. Remove the outer leaves of the radicchio and trim the core. Wash, dry well and slice into bite-sized pieces.

2. Peel the blood oranges and cut into segments, removing any seeds.

3. Crumble the feta into small pieces.

4. Finely slice the spring onions.

5. Roughly chop the walnut pieces if needed.

6. In a large bowl, combine the radicchio, blood oranges, feta, spring onions and walnuts.

7. In a small bowl, whisk together the honey, olive oil and white balsamic vinegar, then season with salt and pepper.

8. Drizzle the dressing over the salad just before serving and gently toss.

Serving Tips:

-If you don’t fancy blood oranges that day, you can use regular oranges or even mandarins.

-You can also make it with pineapple for a sweeter, more tropical version. If using pineapple, a handful of toasted almonds works beautifully for extra crunch.

Make-Ahead Meal Steps:

You can prepare everything in advance. Cover the salad with cling film and keep it in the fridge for up to 6-8 hours.

Keep the dressing separate and add it just before serving so the leaves stay crisp.

Tips & Tricks:

-Pat the radicchio dry properly, this makes a big difference so the dressing coats it well. -If you find radicchio too bitter, soak it in cold water for 10 minutes, then dry before using, or mix in different salad leaves such as butter lettuce.

Variations:

• Add thinly sliced fennel for a fresh, crunchy twist.

• Swap feta for goat’s cheese for a softer, creamier version.

• Add a few slices of avocado for a richer salad.

• A sprinkle of pomegranate seeds works beautifully too.

• Add a bit of bite add a bit of rocket, it works really well with the citrus.

Whether you keep it simple or add your own twist, this Radicchio, Blood Orange & Feta Salad is all about contrast, texture and freshness.

Easy, vibrant, and one of those dishes that quietly steals the show.

Happy Cooking!