Tricolor Salad

  • Servings: 4
Tricolor Salad

Source: Everyday Food, July/August 2011


  • 2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons grated Parmesan
  • 1 teaspoon honey
  • 2 cups corn kernels (from 3 ears corn)
  • 1/2 English cucumber, sliced into 1/4-inch half-moons
  • 1 small head radicchio, cut into 1-inch pieces
  • Coarse salt and ground pepper


  1. In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.

Cook's Notes

Combine vegetables and refrigerate in an airtight container. Add dressing just before serving.


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