Food by VICE

Radicchio and Summer Tomato Salad Recipe

Salads are great, but a salad with cheese laced throughout it is best.

by Aaron Crowder and Nick Perkins
Oct 18 2018, 1:00pm

Photo by Farideh Sadeghin

Servings: 4
Prep: 10 minutes
Total: 25 minutes


30 multi-colored tomatoes, halved
3 tablespoons olive oil
2 tablespoons sherry vinegar
2 teaspoons bronze fennel flowers, finely chopped
1 garlic clove, microplaned
1 small red chili, thinly sliced
kosher salt and freshly ground black pepper, to taste
3 ounces|70 grams manchego, thinly sliced
1-2 heads radicchio, leaves separated (about 6 ounces|185 grams)
1 small head purple lettuce, leaves separated (about 1 ounce|6 grams)

fresh basil leaves


1. In a medium bowl, toss the tomatoes with the vinegar, garlic, fennel flowers, chilies, salt, and pepper. Marinate for 15 minutes. Add the manchego and toss to combine.

2. Lightly toss the tomatoes and manchego with the radicchio and lettuce leaves, then arrange on a platter. Top with some fresh basil leaves and drizzle with any remaining dressing.