This Strawberry Salsa is made with juicy strawberries, red onion, aromatic herbs, zesty ginger, balsamic vinegar, and rich olive oil, creating a symphony of sweet, savory, and herbaceous flavors perfect for grilled fish, chicken, and so on.
A great appetizer for your next summer dinner party.
When summer is in full swing, I incorporate seasonal produce into our meals as much as possible. And what could be better than a fresh fruit salsa?
This strawberry salsa recipe, in particular, showcases a refreshing medley of summer strawberries, veggies, and fresh herbs.
And the good thing is making this sweet twist on a classic condiment takes minimal effort. All you have to do is chop your berries, veggies, and herbs, toss it all together with balsamic vinegar and olive oil, and voila!
The best part?
This delightful combination of fresh flavors isn’t just a delicious dipping sauce for crispy tortilla chips. It’s also lovely spread atop crostini and simply seasoned seafood like salmon, halibut, and scallops.
Why You’ll Love This Recipe
Here are three reasons why this easy strawberry salsa recipe is a keeper:
- This is a great way to use abundant ripe strawberries during strawberry season.
- It’s fantastic served as an accompaniment with fish and chicken, as a standalone weeknight side salad, or as a satisfying party snack with tortilla chips or crostini.
- You can make this easy recipe uniquely yours by mixing and matching different fruits and flavors.
Ingredient Notes
Here is a brief overview of the ingredients you’ll need to make this fruit salsa recipe:
- Strawberries – Choose medium to large sweet strawberries that are bright red, plump, and free from mold, bruising, or blemishes.
- Red onion – Sweet red onion adds a pop of color and a sharp, slightly spicy, and savory element to contrast the sweetness of the strawberries.
- Fresh herbs – I used chopped cilantro, parsley, basil, and mint to brighten the overall taste of the fruit salsa with fresh flavor. Do not substitute dried herbs.
- Ginger – Grated ginger adds a touch of zesty zing to create a more well-rounded, enticing flavor profile.
- Balsamic vinegar – This popular vinegar adds a tangy, slightly sweet component and acidic complexity to the overall flavor.
- Extra Virgine Olive Oil – This rich oil coats the salsa with a smooth, glossy texture and helps bind the ingredients together.
- Salt – You will need just a pinch.
How to Make Strawberry Salsa
- Combine the ingredients: Place the sliced strawberries, onions, cilantro, parsley, basil, and mint in a salad bowl. Add the grated ginger, balsamic vinegar, and olive oil and toss to combine.
- Season and marinate: Season to taste with salt and place it in the fridge to chill for 30 minutes before serving.
Recipe Tips
Here are a few tips to help you make the best strawberry salsa:
- Remember, strawberries have a relatively short shelf life, so plan to use them in this strawberry salsa within a few days for the freshest flavor.
- Red onion adds a hint of pungent spice, but if you’re not a fan of pure raw red onion flavor, you can soak the sliced red onion in cold water for a few minutes to neutralize the taste a bit.
- Don’t skip the chill time! After combining the ingredients, letting the salsa sit in the fridge for about 30 minutes allows the flavors to meld and fully develop.
Variations
While this strawberry salsa is a work of culinary art, you can also treat it as a blank canvas, and the possibilities are endless!
Here are some variation ideas you may find helpful:
- Swap out the strawberries for peaches, mangoes, or crisp apples.
- Substitute half of the strawberries with pineapple, apricots, watermelon, blueberries, kiwi, or cucumber.
- Add minced jalapenos, serrano, or habanero peppers to make it a sweet and spicy strawberry salsa.
If you’re looking for a balsamic vinegar substitute, red wine vinegar, white wine vinegar, apple cider vinegar, or freshly squeezed lemon or lime juice provide a similar balance of acidity and sweetness.
Storing
Unfortunately, this strawberry salsa doesn’t keep well in the fridge because strawberries release a lot of moisture, ultimately making the salsa soggy.
For this reason, it’s best to make it no more than one hour before you plan to serve it.
Frequently Asked Questions
Here are a few related questions about making strawberry salsa:
What do you eat with strawberry salsa?
Fresh strawberry salsa is a versatile condiment that goes great with various tastes and textures.
Tortilla chips are a no-brainer as a snack, especially if you dust them with cinnamon.
Likewise, you can spoon the salsa over plain Greek yogurt or cottage cheese for a healthy snack.
As a condiment, this fruity salsa pairs well with grilled seafood, such as salmon, halibut, shrimp, and scallops, as well as chicken and pork tenderloin.
Why is my strawberry salsa soupy?
If your strawberry salsa appears soupy, it’s likely because of the released moisture from the strawberries and other ingredients. You can carefully drain some of the liquid to reduce the liquid content before serving.
Can you freeze strawberry salsa?
Freezing may alter the salsa’s texture due to the strawberries’ water content, so it’s best enjoyed shortly after making it.
Can I make strawberry salsa with frozen strawberries?
No. When thawed, frozen strawberries are too watery for making fresh salsa.
More Recipes with Summer Fruit
Here are a few more recipes to help you incorporate fresh produce into your diet during summer:
- Fresh Peach Salsa
- Spinach Salad with Chicken and Strawberries
- Healthy Peach Crisp
- Homemade Strawberry Soda
- Blueberry Infused Water
Strawberry Salsa
This fruit salsa is made with simple ingredients and is a perfect appetizer for summer BBQ.
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 1/3 medium red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 1 Tbsp grated fresh ginger
- 1 1/2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- salt to taste
Instructions
- Place the strawberries, onion, cilantro, parsley, and mint into a salad bowl. Add the grated ginger, balsamic vinegar, and olive oil. Toss to combine and season with salt.
- Chill for about 30 minutes before serving.
Notes
1. This salsa doesn't keep well because the strawberries release a lot of water making the salsa quite soggy. For this reason, serve this salsa within 1 to 2 hours after making it.
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Nutrition Information
Yield 6 portions Serving Size 1/6 of recipeAmount Per Serving Calories 55Total Fat 2.6gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 2.3gCholesterol 0mgSodium 7.3mgCarbohydrates 8gFiber 2.1gSugar 4.7gProtein 1g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.