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Balsamic-Marinated Radicchio with Fresh Ricotta

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian dish of balsamic-marinated radicchio with fresh ricotta offers a sophisticated balance of flavours and textures. The naturally bitter notes of the radicchio are softened through gentle grilling, then transformed by a bright, punchy marinade of balsamic vinegar, garlic, and lemon. As the leaves sit, they absorb the rich dressing, creating a savoury depth that contrasts beautifully with the cooling, peppery fragrance of fresh basil leaves.

Perfect as a light starter or a refined side dish, this recipe celebrates the simplicity of high-quality ingredients. Serving the charred leaves alongside creamy, shop-bought or homemade ricotta provides a mellow finish that cuts through the acidity of the vinegar. It is a wonderful addition to a shared Mediterranean feast or a healthy weekend lunch, best enjoyed with a glass of crisp Italian white wine.

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Ingredients for Balsamic-Marinated Radicchio with Fresh Ricotta

  • 2 tablespoons balsamic vinegar

  • 5 garlic cloves, smashed

  • 1 teaspoon fresh lemon juice

  • 120ml plus 2 tablespoons extra-virgin olive oil, divided, plus additional for drizzling

  • 450g radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges

  • 1/2 cup basil leaves

  • 230g fresh ricotta

How to make Balsamic-Marinated Radicchio with Fresh Ricotta

Preheat grill.

Whisk together vinegar, garlic, lemon juice, 120ml oil, and 1/2 teaspoons each of salt and pepper in a large bowl.

Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Grill 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.

Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.

Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.

Fontaleoni Vernaccia di San Gimignano '07

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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