This recipe is featured in our July 2018 Food +Entertaining Article, Farmer’s Market Feast.
Strawberry and Sun Gold Tomato Salad with Honey-Lime CitronetteCourse: Salads
- 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
- 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.
- Recipe from Athena Calderone, Cook Beautiful