Radishes with Herbs, Sungold Tomatoes and Strawberries

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5 from 1 vote

Lately I’ve been eating lots of salads like this one, which I’ve been able to source almost entirely from my own garden.

I grow radishes because it’s so easy to do so, but to be very honest, I’m not so crazy about the way they taste…they’re so “peppery.” So I like to combine them with ingredients that are sweet- here that would be the Sungold tomatoes, strawberries, and the maple yogurt dressing.

In this radish salad, I treated the herbs like salad greens. I think any herbs whose flavor you love would work; I used equal parts of basil, mint, and lemon balm, plus some borage leaves and flowers and a handful of anise hyssop flowers (all from my garden).

I also added some dill (from a local farm). You can feel free to use actual greens (like baby arugula or spinach) for all or part of the herbs, but if you do, I would still garnish the salad with some minced dill…I love its characteristic flavor in this context.

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5 from 1 vote

Radish and Herb Salad with Sungolds and Strawberries

Servings: 2


  • 2 cups radishes sliced
  • 2 cups herb leaves coarsely chopped and loosely packed (ex. basil, mint, lemon balm, dill, anise hyssop, borage)
  • 1 cup cherry tomatoes
  • 1 cup strawberries very ripe, quartered (I'm still getting strawberries from my garden in early fall, but if they're not available where you are, some diced apple might be a good substitute)
  • 4 tbsp yogurt plain
  • 2 tbsp maple syrup


  • Mix all of the salad ingredients together in a medium bowl.
  • 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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