Roquette (Arugula) and Radicchio Salad with Baby Tomatoes, Marinated Onions, Peppers and Gorgonzola Cheese

This salad is an explosion of colors on the plate and tastes on your palette.  No dressing is necessary since the tomatoes are drizzled with a little olive oil before hand and the peppers and onions sit in a vinegar bath for hours.  You get a peppery taste from the roquette and a great crunch from the radicchio.  All tied in with the smooth taste from the gorgonzola.  After I made this, I made a new New Years resolution…next to the little container of roasted garlic that’s always on the top shelf of my fridge.  There will also be two other containers up there, one with thinly sliced red onions and another with sliced sweet mini peppers all taking a bath in vinegar ready to jump out and onto a salad.  So, so tasty and just so, so pretty!

Ingredients

Serves 6-8 easily

1 pint of sweet mini peppers, sliced

1 pint of vine cherry tomatoes, halved

1 medium red onion, thinly sliced

1 head radicchio, washed and roughly chopped

6 oz roquette (arugula), washed and picked through

Red wine vinegar

White wine vinegar

Gorgonzola cheese, crumbly

2-3 teaspoons sugar

Olive oil

Salt to taste

Put onions in a small glass bowl.  Sprinkle with sugar and pour enough vinegar over to almost cover.  In a separate bowl, cover the peppers with vinegar and let stand.  20 minutes before you are going to serve the salad, drizzle a little olive oil over the tomatoes in a bowl and season with salt. 

Arrange radicchio and roquette on plates, spoon peppers, onions and tomatoes on top of greens.  Crumble cheese on top (as much or as little as you like) and spoon a little more vinegar and drizzle a bit more olive oil over salad. 

It’s All Delicious Notes:  I plated the salads individually but you could easily make a large one for a crowd.

This is so pretty on the plate!