So… it turns out that it actually is possible to have too much gelato. It’s also possible to have too much burrata, too much bread, and too much pasta… Normally, my matcha and kale-loving self would say that these truths are obvious – but when in Rome… well, you know the rest.
We created this post on the day of the vacation when I needed salad most. Not that it’s hard to find good salads in Rome, but we enjoyed spending our early evenings on this terrace of the Airbnb apartment where we were staying.
Earlier that morning, we picked up a few ingredients from Campo di Fiori. The radicchio looked especially gorgeous and the peaches were ripe and juicy. I chose things that would balance each other in the most minimal way possible because I didn’t have any sort of pantry ingredients or anything sharper than a butter knife.
This salad is SO simple but I’m not sure why I didn’t think of this combination before – slightly bitter radicchio is so delicious with sweet tomatoes and (even sweeter) peaches. The only requirement of this 5 ingredient salad is that your ingredients need to be perfect, even your olive oil. If your radicchio is overly bitter, sub in arugula or mix it with a lettuce that’s a little more mild.
This salad would also be fantastic with fresh mozzarella or burrata. Since I was burrata-ed out by this time I added just a little bit of shaved padano which added a nice rich salty bite (It’s similar to parmesan or pecorino). If you’re vegan, just skip it and add a sprinkle of sea salt.
Peach, Basil & Radicchio Salad
- about 8 radicchio leaves, torn
- handful of peak-season cherry tomatoes, sliced in half
- 2 peaches, pitted and sliced
- big handful of fresh basil leaves
- drizzle of good olive oil
- shaved Grana Padano cheese (or parmesan, pecorino, burrata, or skip)
- sea salt
- Combine all of the salad ingredients. Drizzle with olive oil, and a few pinches of salt. Serve with shaved Padano cheese.
- Serve with chilled wine and fresh crusty bread.