Grilled Raddichio Salad with Lemon Vinaigrette Recipe

This Grilled Radicchio Salad with Lemon Vinaigrette recipe transforms everyday salad ingredients into an elegant barbecue side dish packed with vibrant flavors and textures. Featured on Maddie and Kiki’s BBQ Barn Season 2, the recipe combines smoky grilled radicchio, crisp green and yellow wax beans, peppery mixed greens, sweet raspberries, and shaved Parmigiano Reggiano, all tossed in a bright homemade lemon basil vinaigrette. The result is a colorful salad that balances smoky, sweet, tangy, and savory flavors in every bite.

The Inspiration

Grilling vegetables is one of the easiest ways to add incredible depth of flavor to simple seasonal ingredients. Radicchio, known for its slightly bitter flavor and vibrant burgundy leaves, becomes remarkably mellow and lightly sweet after a few minutes over the grill. Combined with lightly charred green and yellow wax beans, it creates a hearty salad that feels substantial while remaining fresh and colorful.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo showcase how outdoor cooking isn’t just for steaks and burgers. Fresh produce can become the highlight of the meal when kissed by the grill and paired with bright homemade dressings.

The lemon basil vinaigrette provides a refreshing citrus lift that perfectly complements the smoky vegetables. Fresh raspberries contribute bursts of sweetness and acidity, while shaved Parmigiano Reggiano adds rich, nutty notes that tie the entire dish together. The result is a salad that’s sophisticated enough for entertaining yet simple enough for everyday meals.

Ingredients

For the vinaigrette

½ cup extra-virgin olive oil
3 tbsp fresh lemon juice
2 tbsp chopped fresh basil
3 garlic cloves, minced
2 tbsp honey
Salt and pepper to taste

For the salad

2 tbsp olive oil
2 cups yellow wax beans whole but trimmed
2 cups green beans, whole but trimmed
1 cup of fresh raspberries
2 heads of radicchio, quartered
2 cups mixed greens (spring mix, lettuces, arugula, spinach, etc)
1/2 cup of shaved Parmigiano Regiano

Method

Make the vinaigrette.
In a mason jar, combine extra virgin olive oil, lemon juice, basil, garlic, honey, salt and pepper.
Close the lid and shake vigorously to emulsify.
In a mixing bowl, toss the radicchio & beans with oil and season with salt and pepper.
Prepare barbecue (medium-high heat or 400F).
Use a grill basket and place beans and radicchio in it and grill them for 3 to 4 minutes or until nicely charred but still firm.
Remove from grill and let chill for 5 minutes at room temperature.
Place grilled vegetables in a bowl with mixed greens.
Toss with enough dressing to coat.
Season salad to taste with salt and pepper.
Plate salad and top with raspberries and Parmigiano Regiano.
Serve warm.

Serving Suggestions

This Grilled Radicchio Salad with Lemon Vinaigrette is an excellent side dish for grilled steaks, roasted chicken, pork tenderloin, lamb chops, grilled salmon, shrimp, or barbecue ribs. It also pairs beautifully with artisan bread, roasted potatoes, or grilled corn for a complete summer meal.

For a lighter lunch, enjoy it alongside crusty sourdough or add grilled chicken breast or sliced steak to transform it into a satisfying main-course salad. Refreshing beverages such as sparkling water with lemon, crisp Sauvignon Blanc, Pinot Grigio, rosé, or homemade iced tea complement the bright citrus flavors perfectly.

Its colorful presentation also makes it an ideal addition to potlucks, holiday buffets, and backyard gatherings.

Final Thoughts

This Grilled Radicchio Salad with Lemon Vinaigrette recipe proves that simple ingredients can create extraordinary flavors when prepared with care. The grill softens the natural bitterness of the radicchio while adding subtle smokiness, the crisp beans provide satisfying texture, and the raspberries bring bursts of juicy sweetness that beautifully balance the savory cheese and tangy vinaigrette.

Find more recipes from Maddie & Kiki’s BBQ Barn here!