This Italian Tricolore Salad brings together peppery arugula, bitter radicchio and crisp Belgian endive to echo the colors of the Italian flag. Tossed with shaved Parmesan and a bright red wine vinaigrette, it’s a fresh, flavorful salad that takes about 10 minutes to prepare and works well as a side or a light main.
Healthy eating can be simple and satisfying, and this Italian Tricolore Salad proves it. With just a few quality ingredients and a zesty dressing, you get bold texture and balanced bitterness in every bite.
The idea for this salad came from a cooking show, and it reminded me of classic Italian chopped salads but with a more focused ingredient list. The combination of radicchio and Belgian endive—both members of the chicory family—gives the salad a pleasant bitter edge and a satisfying crunch, while arugula adds peppery lift and Parmesan brings savory depth.
Keep the components separate until serving to preserve crispness, or prep the radicchio and endive ahead so assembly is fast. This is a versatile base salad that adapts well to add-ins like beans, olives, or cured meats if you want a heartier dish.
Why you’ll love this recipe
- Bright, bold flavors with a simple ingredient list — arugula, radicchio, Belgian endive and shaved Parmesan.
- Quick to make: most of the prep takes 10 minutes, and some steps can be done ahead.
- Adaptable: add vegetables, beans, olives or cured meats to turn it into a main-course salad.
- Naturally gluten-free and low-carb; omit Parmesan to make it dairy-free and vegan.
Recipe ingredients
- Arugula — its peppery bite pairs well with the chicory bitterness and the savory Parmesan.
- Radicchio — offers crunchy texture and bold color; core and chop before using.
- Belgian endive — mild bitterness and crisp leaves add structure to the salad.
- Shaved Parmesan — adds umami and richness; omit to make the salad vegan.
- Dressing — a red wine vinaigrette works beautifully; use your favorite vinaigrette if you prefer.
See the recipe card below for exact quantities and the full method.
How to make tri color salad
This tricolore salad requires minimal prep, and much of it can be done ahead. Keep the greens and dressing separate until you’re ready to serve to maintain texture.
Pro tip: Trim and chop the radicchio and endive up to a few days ahead and store them airtight in the fridge. Make the vinaigrette in advance, too.
Full instructions are in the recipe card below.
Prep the radicchio
Radicchio can seem unfamiliar at first, so here’s a simple way to prepare it. This recipe uses about half a head, roughly 2 cups chopped.
- Place the halved radicchio on a cutting board and remove the core by angling your knife at the center, cutting out a triangular wedge.
- Halve the radicchio pieces again if needed.
- Lay each piece cut-side down and slice into thin ribbons.
Prep the Belgian endive
Belgian endive is easy to prep and lends crispness to the salad.
- Slice the endive in half lengthwise. Remove the tough core by cutting a small triangle from the base of each half.
- Place the halves cut-side down and chop crosswise into bite-sized pieces.
Assemble the salad
Once the ingredients are prepped, assembly is quick.
- Combine the arugula, chopped radicchio and chopped endive in a large bowl.
- Add shaved Parmesan and drizzle with red wine vinaigrette to taste (you will not need the entire dressing). Toss gently to coat and serve immediately.
Recipe FAQs
The tricolore salad features green arugula, white endive and red radicchio to mirror the green, white and red of the Italian flag.
For best texture, assemble just before serving. You can, however, chop the endive and radicchio, shave the Parmesan and make the dressing a day or two ahead.
Serving suggestions
This tricolore salad is versatile and pairs well with many mains. Ideas include:
- Simple weeknight proteins like grilled or roasted chicken and pork.
- Date-night mains such as pan-seared steak or baked salmon.
- Pasta dishes — serve it as a fresh counterpoint to richer lasagna or stuffed shells.
- Make it a satisfying lunch by adding chickpeas, olives, salami or roasted vegetables.
- Pair with soup for a light dinner, or include it on a Sunday dinner menu alongside roasted chicken or beef dishes.
Recipe notes
- Make-ahead tip: Chop the radicchio and endive and prepare the vinaigrette up to a few days ahead to speed up assembly.
- Nutrition shown in the recipe card excludes the dressing, which can vary depending on the recipe you use.
- Customize this salad with additions like olives, artichoke hearts, beans or cured meats to suit your taste.
More salad recipes you’ll love:
- Broccoli kale salad
- Butter lettuce salad
- Citrus fennel and avocado salad
- Greek village (Horiatiki) salad
- Insalata mista
- Kale and Brussels sprout salad
- Massaged kale salad
- Napa cabbage salad
- Roasted beet and citrus salad
- Salade Lyonnaise
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.
Italian Tricolore Salad
Ingredients
- 4 cups arugula
- 1/2 head radicchio, cored and chopped (about 2 cups)
- 1 Belgian endive, halved, cored and chopped
- 1/3 cup shaved Parmesan (omit for dairy-free/vegan)
- Red wine vinaigrette, to taste
Instructions
- Combine the arugula, radicchio, endive and shaved Parmesan in a large bowl.
- Drizzle with red wine vinaigrette, tossing gently until the leaves are lightly coated. Serve immediately.
Notes
- Prep ahead: Chop the radicchio and endive and make the dressing up to a few days in advance.
- Nutrition info excludes the dressing. Use your preferred vinaigrette and adjust amounts to taste.
- Customize by adding olives, artichoke hearts, beans, roasted vegetables or cured meats for more substance.
Nutrition (per serving)
Calories: 32 kcal; Carbohydrates: 2 g; Protein: 3 g; Fat: 2 g; Fiber: 1 g. Nutrition is an estimate for the base salad and does not include dressing.