Peachy the Magazine

Strawberry and Sun Gold Tomato Salad with Honey-Lime Citronette

This recipe is featured in our July 2018 Food +Entertaining Article, Farmer’s Market Feast.

Strawberry and Sun Gold Tomato Salad with Honey-Lime Citronette
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Strawberry and Sun Gold Tomato Salad with Honey-Lime Citronette

Course: Salads
Servings

4-6

servings

Ingredients

  • For the citronette:

  • 3 or 4 limes, 1 zested, all juiced to make 1⁄3 cup

  • 1 tablespoon honey

  • 1⁄4 cup fruity extra-virgin olive oil

  • 1⁄4 cup grapeseed oil

  • Salt and freshly cracked pepper

  • For the salad:

  • 4 mini seedless cucumbers, cut into 1⁄2-inch rounds

  • 12 ounces mini strawberries, trimmed

  • 1 pint (10 to 12 ounces) Sun Gold cherry tomatoes, halved

  • 1⁄2 teaspoon finely diced serrano chile

  • 1 small bunch fresh mint, chopped, a handful reserved for garnish

  • 1 small bunch fresh tarragon, chopped, a handful reserved for garnish

  • 1⁄3 cup crumbled soft goat cheese

  • Flaky sea salt and freshly cracked pepper, for serving

Directions

  • Make the citronette: In a small bowl, whisk together the lime zest, juice and honey. Slowly whisk in the oils. Season with salt and pepper.
  • Make the salad: Place the cucumbers, strawberries, tomatoes and chile in a large bowl. Lightly drizzle with about half of the dressing and toss to coat. Add additional dressing as needed. Sprinkle with the chopped herbs and toss to combine.
  • To serve, top with the cheese and sprinkle with the reserved herbs, flaky sea salt and freshly cracked pepper.

Notes