The combination of strawberries and tomatoes is irresistible. This salad does that and more, adding peppery radishes, plenty of herbs and a creamy yogurt dressing flavored with maple syrup to enhance the sweetness of the strawberries. Make it even more kid-friendly by omitting the radishes, but for grown-ups, don’t change a thing. Danielle demoed this recipe at Brookside and at USBG in May 2014. Adapted from Food52.
1 bunch radishes, washed and sliced (use multi-colored if available)
2 C loosely packed herb leaves and/or baby lettuce, washed and picked over (equal parts flat leaf parsley, mint, basil, dill, lemon balm, baby greens)
1 C sungold tomatoes, rinsed and sliced in half
10-12 strawberries, rinsed and quartered
4 T Greek yogurt (can substitute plain whole or low fat)
2 T pure maple syrup
Combine the radishes, herbs, tomatoes and strawberries together in a serving bowl. In a small bowl, stir together the yogurt and maple syrup. Refrigerate both bowls separately until ready to serve. Toss salad with the dressing and serve immediately. Serves 4.