This salad. THIS. SALAD. She is exactly who she thinks she is, and a gorgeous depiction of all things good in spring! Radishes, blackberries, and blood orange together on a plate sounds ambitious on paper but it comes together into something so visually stunning and so good that I keep coming back to it every time these ingredients are in season at the same time. The colors alone are worth making it for; deep purple berries, bright pink radishes, jewel-toned blood orange. And even still, the flavor combination is what really makes it special.
Radishes bring a satisfying peppery crunch. Blackberries add sweetness and a little tartness that plays beautifully against the citrus. Blood oranges are a step up from regular oranges here because their flavor is slightly more complex (a little berry-like, a little floral) and the color they add to the plate is genuinely gorgeous. When blood oranges are not in season, regular navel or cara cara oranges work perfectly well.
The herbed element comes from a generous handful of fresh herbs scattered throughout the salad. I like a mix of mint and dill when I can find it, but whatever fresh herbs you love will work here (tarragon, basil… you name it!). They add brightness and fragrance that elevates the whole thing and makes it taste more intentional.
The citrus vinaigrette is simple but worth whipping up: fresh blood orange juice, good olive oil, a little honey, Dijon mustard, and a splash of red wine vinegar. It is bright and lightly sweet and coats everything without being heavy. Dress the salad just before serving so the greens stay crisp and the colors stay vibrant.
This is a salad I love serving to guests because it always gets a reaction. It is beautiful, it tastes incredible, and it feels genuinely special in the best way. I hope it becomes one of your favorites too! Tag me @herbyeats.
Radish, Blackberry + Blood Orange Herbed Summer Salad with Citrus Vinaigrette
Equipment
- Sharp knife
- Cutting board
- Mandoline (optional, for thin radish slices)
- Citrus juicer or reamer
- Small mixing bowl (for vinaigrette)
- Whisk
- Large serving platter or bowl
Ingredients
Salad:
- 1 bunch radishes thinly sliced (about 150g)
- 1 cup fresh blackberries about 145g
- 2 blood oranges or cara cara, peeled and sliced into rounds (about 300g)
- 1 medium cucumber thinly sliced (about 200g)
- 3 cups arugula or mixed greens about 60g
- ¼ cup fresh mixed herbs — mint basil, tarragon, or dill (about 10g)
Blood Orange Citrus Vinaigrette:
- 3 tbsp fresh blood orange juice 45ml
- 1 tbsp red wine vinegar 15ml
- 1 tsp Dijon mustard 5g
- 1 tsp honey or maple syrup (7g)
- 3 tbsp olive oil 45ml
- Salt and pepper to taste
Instructions
- Whisk all vinaigrette ingredients together in a small bowl. Taste and adjust seasoning.
- Arrange greens on a large platter.
- Top with radishes, cucumber, blackberries, and blood orange slices.
- Scatter fresh herbs over everything.
- Drizzle vinaigrette just before serving.
Notes
Dress right before serving, as this keeps the colors vibrant and the greens crisp.
For a fully vegan version: use maple syrup instead of honey in the vinaigrette.
Best sliced thin; a mandoline helps get clean, uniform radish and cucumber rounds.
Want a creamier version? A sprinkle of crumbled feta or goat cheese is a nice non-dairy-free add-in.