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Food The Bite:

Strawberry And Sun Gold Tomato Salad With Honey-lime Citronette

Strawberry And Sun Gold Tomato Salad With Honey-lime Citronette

Athena Calderone, Cook Beautiful




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


4 mini seedless cucumbers, cut into 1⁄2-inch rounds (about 12 ounces total)

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.

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