Meyer Lemon, Radish, Cucumber and Tomato Salad with Citrus Dressing

January 19, 2012
Author Notes

This salad was born from a snowy tromp to the market and a craving for Meyer lemons. I didn't have anything in particular in mind as I filled my basket, other than crisp textures and bright flavors. A refreshing, citrusy salad was the end result - deeply satisfying! —BlueKaleRoad

  • Serves 4
  • 20 ounces grape tomatoes, sliced in half
  • 1/2 large English cucumber, diced
  • 1 bunch radishes, sliced
  • 1/2 cup fresh mint, roughly chopped
  • 3 Meyer lemons
  • 1 lime
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
In This Recipe
  1. Combine the tomatoes, cucumber, radishes and mint in a large serving bowl.
  2. Zest one lemon and one lime and put zest into a glass jar for mixing. Juice one lemon and half a lime and add the juice to the jar. With a mortar and pestle, crush the garlic clove with the salt until smooth. Add the garlic mixture and olive oil to the jar. Cover and shake until well combined.
  3. Slice the peel and pith off of the two remaining Meyer lemons. Cut the lemons into segments and remove seeds. Add to the veggie mix in the serving bowl.
  4. When ready to serve, toss the dressing with the salad and taste for salt.
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  • BlueKaleRoad
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I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!