Out of all of the dishes I’ve created and plated, this one ranks high on my expanding list of deliciousness.

Here is the creation story, for the zero percent of you who cares: I was grocery shopping for dinner today (pork chops and broccoli, really not that interesting). and a beautiful little ball of radicchio caught my eye.

I was transfixed.

I stood next to this ball of radicchio, so small yet so vibrant, and imagined what I could do with it, because I knew it was coming home with me.

As I stood there and pondered all the possibilities, my eyes landed on the cheese aisle, and bam — an idea.

Originally, I was planning on caprese with radicchio. But I wanted burrata and forgot to buy basil, so here we are. A happy, wonderful mistake.

I decided to char the radicchio to add a little crunch. I’ll probably keep playing around with how I char lettuces and cabbages, because I’m not super thrilled with how the char turned out. That being said, this is still a bomb dish.

Here’s how I charred my radicchio: Set ya oven to 400 degrees Fahrenheit. Rip your radicchio and spread the leaves out on a baking pan. Drizzle with olive oil, and generously coat with salt and pepper. Pop in the oven for like 15-ish minutes, tossing halfway through.

While your radicchio is in the oven, cut your heirloom cherry tomatoes. I cut mine in a variety of ways to give more visual depth to the plate. Smaller tomatoes I left whole, and cut larger ones into halves and fourths. After you cut your tomaties, rip your mint from the stem.

Once everything is done and prepped, you’re ready to plate!

When you’re all nice and plated, drizzle your plate with balsamic vinegar, extra virgin olive oil, and season with salt and pepper.

It’s literally that easy! Enjoy!