Radish and Herb Salad with Sungold Tomatoes and Strawberries

September 7, 2010

Author Notes: This salad combines spicy radishes with sweet sungold tomatoes and strawberries and treats the herbs like salad greens. You can feel free to use actual greens (like baby arugula or spinach) for all or part of the herbs, but if you go that route, I would still garnish the salad with some minced dill. - WinnieAbWinnieAb

Food52 Review: We loved WinnieAb's Radish and Herb Salad with Sungold Tomatoes and Strawberries! I used a mixture of baby lettuce and herbs from my garden (basil, oregano, mint, parsley), and since I couldn't find lemon verbena, I used about 2 teaspoons of lemon zest instead. The sweetness of the strawberries and tomatoes nicely balances the pungency of the radishes, and the different herbs make little surprise explosions in your mouth when you taste them. The salad has great texture; a good balance between the softness of lettuce and herbs and the crunchiness of radish. WinnieAb's dressing of yogurt and maple syrup worked really well. Strawberry and tomato season is just about over around here, but I could see making this salad with apples or pears (or both) cut into small pieces. This was a really great salad, and I highly recommend it as an editors' pick. – drbabsThe Editors

Serves: 2


  • 2 cups sliced radishes (I used organic "common" red radishes)
  • 2 cups loosely packed herb leaves (I used equal parts of basil, mint, lemon balm, and dill, plus a handful of anise hyssop flowers from my garden)
  • 1 cup sungold (or other small "cherry" tomatoes)
  • 1 cup very ripe quartered strawberries
  • 4 tablespoons organic plain yogurt
  • 2 tablespoons pure maple syrup
In This Recipe


  1. Mix all of the salad ingredients together in a medium bowl.
  2. In a smaller bowl, stir together the yogurt and the maple syrup, and pour over the salad. Mix well and serve immediately.

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