From The Cookbook: Eat Better, Feel Better

This refreshing Giada red, white, and blue salad is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in 40 minutes.

I love how the flavors pop—especially with the sweetness of the grapes and blueberries and the tangy crunch of the pickled cucumber. To make it extra special, I like to top it with extra pistachios and Gorgonzola. It’s simple, fun, and always makes me feel like I’m treating myself.

Recipe Ingredients

For the Quick Pickle

• 1 tablespoon sugar
• 1/4 cup champagne vinegar
• 1 teaspoon kosher salt
• 1/2 English cucumber, peeled and diced (about 1 cup)

For the Salad

• 1 tablespoon champagne vinegar
• 1 teaspoon whole-grain mustard
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 2 heads of radicchio, chopped
• 1 head of curly endive or frisée, chopped
• 1 1/2 cups red grapes, halved
• 1 cup blueberries
• 1/2 cup chopped roasted and lightly salted pistachios
• 1/2 cup crumbled Gorgonzola Piccante

How To Make Giada red, white, and blue salad

Prepare the Quick Pickle

1. Make the Brine: In a small saucepan, combine sugar, vinegar, 1/4 cup water, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Let cool slightly, about 5 minutes.
2. Pickle the Cucumber: Place diced cucumber in a bowl. Pour warm brine over cucumbers. Let sit at room temperature for 30 minutes to develop that perfect tangy crunch.

Assemble the Salad

1. Whisk the Dressing: In a large bowl, whisk together vinegar, mustard, olive oil, and salt. It’s like a little dance for your taste buds—make sure it’s smooth!
2. Toss Greens and Fruit: Add radicchio, endive, grapes, and blueberries to the bowl. Toss until everything is lightly coated in the dressing. Don’t overdo it—keep it gentle!
3. Add the Finishing Touches: Drain the pickled cucumber and sprinkle it over the salad. Top with pistachios and Gorgonzola. Toss one last time to combine. Serve immediately—your masterpiece is ready!

Recipe Tips

• Ingredient Substitution: Swap feta cheese with goat cheese for a tangy twist that still maintains the creamy texture. The mild flavor of goat cheese pairs beautifully with the sweetness of the berries and the crunch of the pecans, adding a delightful contrast to the dish.
• Make Ahead: Prepare the salad up to 24 hours in advance, storing it in an airtight container in the fridge. Before serving, toss gently and add a splash of white wine vinegar to refresh the flavors and maintain crispiness.
• Patriotic Presentation: Arrange the salad in a star-spangled pattern on a large platter. Use blueberries for the ‘stars’ and raspberries for the ‘stripes,’ creating a visually stunning centerpiece perfect for Independence Day gatherings.
• Protein Addition: Turn this side salad into a main course by adding grilled chicken or shrimp. The smoky flavor of the protein complements the fresh berries and creamy feta, making it a satisfying and filling meal.
• Dietary Accommodation: For a vegan version, replace feta with crumbled tofu and swap honey with maple syrup in the dressing. This maintains the sweetness and creaminess while catering to plant-based dietary preferences.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Asparagus Soup With Herbed Goat Cheese
• Giada De Laurentiis Cinnamon Chocolate Fudge
• Giada Chicken Piccata Meatballs

Giada red, white, and blue salad

Recipe by Giada De Laurentiis

0.0 from 0 votes

Course: SaladCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

5

minutes

Calories

235

kcal

This refreshing Giada red, white, and blue salad is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in 40 minutes. I love how the flavors pop—especially with the sweetness of the grapes and blueberries and the tangy crunch of the pickled cucumber. To make it extra special, I like to top it with extra pistachios and Gorgonzola. It’s simple, fun, and always makes me feel like I’m treating myself.

Ingredients

• For the Quick Pickle
  

• 1 tablespoon sugar
  

• 1/4 cup champagne vinegar
  

• 1 teaspoon kosher salt
  

• 1/2 English cucumber, peeled and diced (about 1 cup)
  

• For the Salad
  

• 1 tablespoon champagne vinegar
  

• 1 teaspoon whole-grain mustard
  

• 3 tablespoons extra-virgin olive oil
  

• 1/2 teaspoon kosher salt
  

• 2 heads of radicchio, chopped
  

• 1 head of curly endive or frisée, chopped
  

• 1 1/2 cups red grapes, halved
  

• 1 cup blueberries
  

• 1/2 cup chopped roasted and lightly salted pistachios
  

• 1/2 cup crumbled Gorgonzola Piccante
  

Directions

• Prepare the Quick Pickle
  
• Make the Brine: In a small saucepan, combine sugar, vinegar, 1/4 cup water, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves. Let cool slightly, about 5 minutes.
  
• Pickle the Cucumber: Place diced cucumber in a bowl. Pour warm brine over cucumbers. Let sit at room temperature for 30 minutes to develop that perfect tangy crunch.
  
• Assemble the Salad
  
• Whisk the Dressing: In a large bowl, whisk together vinegar, mustard, olive oil, and salt. It’s like a little dance for your taste buds—make sure it’s smooth!
  
• Toss Greens and Fruit: Add radicchio, endive, grapes, and blueberries to the bowl. Toss until everything is lightly coated in the dressing. Don’t overdo it—keep it gentle!
  
• Add the Finishing Touches: Drain the pickled cucumber and sprinkle it over the salad. Top with pistachios and Gorgonzola. Toss one last time to combine. Serve immediately—your masterpiece is ready!