This tricolore salad recipe is made with arugula, endive and radicchio, to represent the colors of the Italian flag. It's easy and flavorful, bringing together bitter, sweet, peppery, and salty notes to create complex flavors with just a few ingredients! Ready in 10 minutes!
When I see things made with chicories, I get excited. Bring on that bitterness! Do you just stroll right past them in the grocery store? Let me change that by calling your attention to one of the most classic Italian recipes of all time, this tricolore salad.
Radicchio and endive, two of our key ingredients, are both in the chicory family. Chicories are known for their vibrant color, hearty texture, and bitter flavors, they're balanced here by peppery arugula.
And let's go all-in on the Italian situation by making a homemade dijon balsamic vinaigrette and shaving great swaths of parmesan on top. You'll find these same delicious ideas in another one of my favorite salad recipes, this easy Italian Insalata Mista with Balsamic Vinaigrette.
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Tricolore salad ingredients
A Tricolore Salad is just the thing when you want a simple salad on the table that's not an afterthought, only 4 ingredients in the salad itself, but it's packed with flavor!
For the tricolore greens:
- Arugula: The fresh peppery bite of arugula gives us the green color. You can use baby arugula, mature arugula or wild arugula. I love the peppery flavor and use it to make my Strawberry Arugula Salad all summer long.
- Radicchio: This reddish-purple chicory looks kind of like a small head of red cabbage, but the leaves are much looser and it's much lighter. It's not just for salads, it can be cooked in recipes like pasta with radicchio!
- Endive: Endive, also in the chicory family, can come with a light yellow/green top or a purple top. We're using the ligher yellow/green version here so it will still represent the color white in our tribute to the Italian flag.
- Parmesan cheese: Please use real Parmgiano Reggiano here. We only have a few ingredients so let's use the best. You can leave this out to make the salad vegan.
For the salad dressing:
- Balsamic vinegar: Make sure to use a good quality brand that has a dark, caramel-y sweetness. Sometimes plain label brands or store brands really don't taste very good. Compare and see for yourself!
- Dijon mustard: This will add a bit of tang to the vinaigrette and help it emulsify.
- Extra virgin olive oil Kosher salt and freshly ground black pepper
*Ingredients with measurements can be found in the recipe card below.
How to make a tricolore salad
Step 1: Chop the radicchio and endive
Cut the radicchio in half with a good chef's knife, remove the core, and slice it into thin ribbons.
Chop the end off of the endive and slice it into thin strips.
Step 2: Shave the parmesan
Use a vegetable peeler to shave thin strips off a block of parmesan. You want 1 - 2 ounces or eyeball it. You can always shave more on top of the salad once it's finished.
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Step 3: Make the balsamic vinaigrette
In a small mixing bowl, whisk together the balsamic vinegar, salt, olive oil, and dijon mustard until emulsified.
Make the dressing ahead
Balsamic vinaigrette can be made up to 2 weeks ahead. Store in an airtight container in the refrigerator. I always make a double batch to keep on hand for salads throughout the week.
Step 4: Toss the tricolore salad in the dressing and serve
Add the endive, radicchio, arugula and half of the parmesan to a large bowl and toss with half the salad dressing to evenly coat. Add more dressing if needed. Transfer to a serving bowl and top with the remaining parmesan cheese and freshly ground black pepper.
Expert tips
- Reduce the bitterness: If you like bitter flavors, but in a more subtle way, you can soak the chopped radicchio in cold water for about 30 minutes. This will lessen the overt bitterness and leave you with a lighter, more mellow flavor.
- Use pre-grated parmesan for convenience: The shavings of parmesan in this salad provide a nice bite and a more prominent contrast of texture and flavor. But you can just as easily substitute about 2 ounces of grated parmesan instead.
- Try different ratios: You can play with the ratios of the greens. If you like more radicchio and less endive and arugula, etc., go for it. Mix it up so it suits your tastes!
Tricolore salad dressing variations
I love the balsamic vinaigrette dressing on this tricolore salad because it adds a bit of sweetness to balance the bitter flavors. But you can use a variety of other salad dressings too. Try one of these when you want to change things up.
- Lemon vinaigrette: Citrus would be a great way to give these flavors an extra punch of freshness in the winter time.
- Basil Vinaigrette: In the summer, nothing beats the taste of fresh basil in your salad!
- Red wine vinaigrette: A classic made with ingredients you probably always have on hand.
- White wine vinaigrette: White wine vinaigrette can take many forms, try it with Champagne vinegar or Chardonnay vinegar!
Serving suggestions
Serve a tricolore salad with one of these Italian favorites!
- Boneless, Skinless Chicken Thighs with Tomatoes, Basil and Garlic are the perfect choice for an easy summer meal.
- Vegetarian Eggplant Lasagna is the way to go if you're serving a gluten free vegetarian feast.
- Red Wine Spaghetti is elegant simplicity at its finest.
More salad recipes
Debra's Details: Tricolore salad is quick, simple, and colorful!
- Just 4 ingredients, not including the dressing.
- Quick prep: Give the radicchio and endive a rough chop, then just whisk up a vinaigrette. Ready in 10 minutes.
- The colorful mix of red, white, and green makes it not only a celebration of the Italian flag, but a perfect salad to serve at Christmas time!
- It's gluten-free and vegetarian, with easy vegan swaps.
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Recipe
Italian Tricolore Salad with Balsamic Vinaigrette
Ingredients
Salad
- ½ head radicchio
- 1 large endive or two small ones
- 3 cups arugula
- 2 ounces parmesan cheese
- freshly ground black pepper
Balsamic Vinaigrette Dressing
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2½ teaspoon dijon mustard
- pinch kosher salt
Instructions
- Cut the radicchio in half with a good chef's knife, remove the core, and slice it into thin ribbons. Chop the end off of the endive and slice it into thin strips.
- Use a vegetable peeler to shave thin strips off a block of parmesan. You want 1 - 2 ounces or eyeball it. You can always shave more on top of the salad once it's finished.
- In a small mixing bowl, whisk together the balsamic vinegar, salt, olive oil, and dijon mustard until emulsified.
- Add the endive, radicchio, arugula and half of the parmesan to a large bowl and toss with half the salad dressing to evenly coat. Add more dressing if needed, don't overdress it. (See storage note below.)
- Transfer to a serving bowl and top with the remaining parmesan cheese and freshly ground black pepper.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
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Notes
- Reduce the bitterness: If you like bitter flavors, but in a more subtle way, you can soak the chopped radicchio in cold water for about 30 minutes. This will lessen the overt bitterness and leave you with a lighter, more mellow flavor.
- Use pre-grated parmesan for convenience: The shavings of parmesan in this salad provide a nice bite and a more prominent contrast of texture and flavor. But you can just as easily substitute about 2 ounces of grated parmesan instead.
- Try different ratios: You can play with the ratios of the greens. If you like more radicchio and less arugula, etc., go for it. Mix it up so it suits your tastes!
- Make ahead/store leftover dressing: You can make the vinaigrette up to 2 weeks in advance. Store it or any leftovers in an airtight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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