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Cantaloupe and Radicchio Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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1/3 cup balsamic vinegar

1/4 cup pine nuts 

1/4 cup olive oil 

Kosher salt and freshly ground black pepper 

1 small cantaloupe, cut into 1-inch pieces 

1/2 head radicchio, cored and cut into 1-inch pieces 

1/3 cup torn fresh mint leaves 


  1. Boil the vinegar in a small saucepan over medium-high heat until reduced by half, about 3 minutes. Cool slightly.
  2. Toast the pine nuts in a small, dry skillet over medium heat, stirring often, until golden brown, about 3 minutes.
  3. Whisk together the reduced vinegar, olive oil, 1/4 teaspoon salt and a few grinds of pepper.
  4. Toss the cantaloupe, radicchio, mint and toasted pine nuts together in a wide, shallow bowl. Drizzle with the vinaigrette. Toss again right before serving.