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RECIPE: Strawberry and sun gold tomato salad with honey-lime citronette (from Cook Beautiful by Athena Calderone)

This recipe was inspired by one I savored many times while Dan Kluger was the chef at ABC Kitchen in Manhattan. The contrast between the crunchy cucumber, sweet delicate strawberries, and creamy goat cheese is just spectacular—straight up summer on a plate. Tarragon lends an unexpected, anise-like note, while the honey-sweetened lime citronette brings everything together with a zippy, refreshing punch. The dressing is also versatile enough to be used on almost any salad, which is fortunate, because you’ll want to make it again and again. For the best flavor, look for tiny Tristar strawberries at the farmer’s market. If you can’t find them, regular strawberries will do. Just half or quarter them.

Serves 4 to 6

For the citronette

3 or 4 limes, 1 zested, all juiced to make ⅓ cup (75 ml)

1 tablespoon honey

¼ cup (60 ml) fruity extra-virgin olive oil

¼ cup (60 ml) grapeseed oil

Salt and freshly cracked pepper

For the salad

4 mini seedless cucumbers, cut into ½-inch (12-mm) rounds (about 12 ounces/340 g total)

12 ounces (340 g) mini strawberries, trimmed

1 pint (10 to 12 ounces/280 to 340 g) Sun Gold cherry tomatoes, halved

½ 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

⅓ cup (40 g) 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.

Swoon tip: Be sure to add the goat cheese at the very end so that it doesn’t get mushy and muddle the salad’s other colorful components. To keep the veggies from wilting, add the dressing and salt just before serving.

The debut cookbook from Athena Calderone, creator of EyeSwoon, with 100 seasonal recipes for meals as gorgeous as they are delicious.

In Cook Beautiful, Athena reveals the secrets to preparing and presenting unforgettable meals. As the voice and curator behind EyeSwoon, an online lifestyle destination for food, entertaining, fashion, and interior design, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes, while emphasizing the importance of balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she’s finally showing the rest of us how to achieve her impeccable yet approachable cooking style.

Included are 100 recipes with step-by-step advice on everything from prep to presentation from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Charred Eggplant with Zaatar and Yogurt Tahini, Mezzi Rigatoni with Radicchio and Guanciale, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips.

Cook Beautiful is where design meets food, where culinary tradition marries food styling, where home chefs become experts. These are luscious dishes to make for friends and family, with advice that will inspire you to create visually stunning, and still wholly delicious, culinary masterpieces.

For more information, click here.