Radicchio, Bean, and Feta Salad isn’t just a pretty dish—it’s a bright, crunchy mix that feels just as at home at a casual lunch as it does at your dinner table.
The bitterness of radicchio paired with the creaminess of feta creates a perfect contrast, and the beans add a subtle heartiness that makes it filling without feeling heavy.
I first fell in love with radicchio during a trip to Italy, where it was often tossed in salads for a bit of color and bite. Since then, I’ve been on a mission to recreate that same fresh, vibrant flavor in my own kitchen.
This salad is packed with nutrients, especially fiber, thanks to the beans, which makes it ideal for anyone looking to add more plant-based meals into their week. Plus, the mix of textures keeps things interesting.
Why I Love This Recipe
- The radicchio brings a bold bitterness, perfectly balanced by the creamy, salty feta—giving you that punchy flavor combination we all love.
- It’s hearty enough to keep you satisfied but light enough to enjoy as a side or main dish.
- You can easily swap the beans based on what you have on hand—cannellini, chickpeas, or black beans all work well!
- The salad is nutrient-dense, making it an excellent option if you’re trying to eat clean without sacrificing flavor.
Radicchio, Bean, and Feta Salad Recipe
Equipment
- Vegetable Peeler
- Sharp Knife
- Fine-mesh sieve
- Medium Saucepan
- Wooden Spoon
- Small Skillet
- Large mixing bowl
- Slotted Spoon
Ingredients
- 1 lemon
- 4 garlic cloves smashed
- 1/4 sp.crushed red pepper flakes
- 1/2 upextra-virgin olive oil
- 2 15.5- oz. cans white beans ; rinsed
- 1 1/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- Freshly ground black pepper
- 1/4 upraw pistachios
- 1 head of radicchio ; thinly sliced
- 6 oz. brussels sprouts ; trimmed thinly sliced
- 1/2 upcoarsely chopped dill ; divided
- 8 oz. feta
Instructions
- Zest and Juice Lemon: Use a vegetable peeler to remove wide strips of lemon zest, avoiding the white pith. Cut the lemon in half and squeeze the juice into a bowl, discarding seeds. Set juice aside.
- Infuse Oil: In a medium saucepan, heat lemon zest, garlic, red pepper flakes, and oil over medium-low heat. Stir to break apart the garlic, reducing heat if necessary, and cook for 10–12 minutes until fragrant.
- Combine Ingredients: Remove from heat, then add beans, reserved lemon juice, and salt to the saucepan. Season with black pepper and toss to combine. Let sit for at least 15 minutes.
- Toast Pistachios: In a small skillet, toast pistachios over medium heat, tossing occasionally, until golden brown (about 5–8 minutes). Transfer to a cutting board and coarsely chop.
- Prepare Salad Base: In a large bowl, combine radicchio, brussels sprouts, and ¼ cup of dill.
- Add Feta and Beans: Crumble feta into large pieces over the salad base. Using a slotted spoon, add the bean mixture (garlic and lemon zest included) to the salad.
- Drizzle and Toss: Drizzle the infused oil over the salad and toss to coat all ingredients.
- Serve: Transfer the salad to a platter and top with chopped pistachios and the remaining dill. Enjoy!
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