Tri-Color Salad (Arugula, Radicchio, and Fennel Salad)


This festive green, white, and red salad complements any Italian meal.


  • ¼ cup red-wine vinegar

  • ¼ cup extra-virgin olive oil

  • Rounded 1/2 teaspoon coarse salt

  • Fresh black pepper

  • 4 ounces baby arugula

  • ½ head radicchio, thinly sliced (2 cups)

  • 1 fennel bulb, halved, cored, and thinly sliced


  1. Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.

Updated by
Victoria Spencer
Victoria Spencer, senior food editor,
Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
Related Articles