Sunshine Salad
If any food tasted like warm sunbeams on your skin, it would be this vibrant salad. This is my 15 minute, at-home version of the flawless citrus salad from Brooklyn’s Pasta Louise. Thanks to the olives, pineapples, and honey, this salad “dresses itself” with its tasty melody of acids and sweetness. But what makes this recipe stand out in summers’ slew of zingy salads is the final smear of labneh (or full fat greek yogurt) on the serving plate. Tart, creamy, and crunchy—this salad is a great exercise in perfectly balanced flavors and textures.
Serves 3-4
June 1, 2023





1 ½


large shallot

cup castelvetrano olives

cup olive oil

cup honey

Tbsp rice or balsamic vinegar

tsp kosher salt

tsp red chili flakes

Juice from ½ lemon

Salad & Assembly





large head of radicchio

cup thinly sliced pineapple or citrus

cup labneh or greek yogurt

cup toasted pumpkin/sunflower seeds

Step 1

To make the dressing: Peel and thinly slice the shallot crosswise into rings. Place into a large mixing bowl. Roughly chop the olives and add to the large mixing bowl as well. Add the olive oil, honey, vinegar, lemon juice, salt, and chili flakes to the bowl and whisk everything until combined.

Step 2

Thinly slice pineapple cubes and place them in the bowl of dressing, making sure not to mix them in.

Step 3

Roughly chop the radicchio into 1-2 inch pieces and add to the large mixing bowl. Fold all the salad ingredients together so that the dressing coats all the radicchio and pineapple.

Step 4

To assemble: Spoon 2 heaping tablespoons of labneh onto your serving plates and smear it around the base of the plate. Use a slotted spoon to scoop up the salad mix from the large bowl and top the labneh plate with your desired amount of salad and a sprinkle of toasted pumpkin or sunflower seeds. Enjoy!