Strawberry salsa is fresh, sweet, savory and so simple! It has an addicting flavor that will be enjoyed all year long!
How To Make Strawberry Salsa
Strawberry salsa is so easy to make and the flavors are outstanding! Strawberry salsa may sound a little unconventional, and I suppose it is. Most people don’t think of adding strawberries to salsa, however, fruit-infused salsas are not that unusual. Peaches are often added to salsas (check out this peach and shrimp salsa) because of their mild, sweet taste and their soft texture. But strawberries have those very same qualities and are perfect partners for tomatoes.
WHERE IS THE STRAWBERRY SALSA RECIPE?
If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Strawberry Salsa Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.
For this recipe, I whisked together olive oil and balsamic vinegar, added a little salt, lots of freshly chopped strawberries and cherry tomatoes. Cilantro adds a bit of a bite and loads of color to this fresh strawberry salsa recipe!
How Long Does Strawberry Salsa Last?
Strawberry salsa does not have a long shelf life. It really should be consumed within a day. If you wait longer, the tomatoes will begin to break down and the strawberries will get very soft. If you do not polish off the salsa right away, refrigerate leftovers and use them within 24 hours.
What Goes With Strawberry Salsa?
A good, sturdy chip is your best bet, but toasted bread rounds work too. Strawberry salsa can also be used as a topping for chicken, pork, or as a filling for filo cups (similar to these fruit salsa cups).
I recommend that keep size in mind when you chop the strawberries and the tomatoes. It makes it easier to scoop the salsa.
Parsley can be used in place of the cilantro.
I like using cherry tomatoes for their size and flavor, but Roma tomatoes work just as well.
White Balsamic vinegar can be used in this recipe.
- 6 tablespoons olive oil
- 2 tablespoons Balsamic vinegar
- 1/2 teaspoon salt
- 1 pint strawberries coarsely chopped
- 1/2 pints cherry tomatoes, chopped
- 1/2 cup cilantro
- Whisk together dressing ingredients in a large bowl. Add in strawberries and tomatoes stir so that dressing covers everything. Refrigerate for at least one hour.
Salsa is best when consumed the same day.
Amount Per Serving Calories 111Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 135mgCarbohydrates 5gFiber 1gSugar 3gProtein 1g