This Strawberry Tomato Salad is bright, fresh, and effortless—an ideal choice for warm evenings, backyard gatherings, or a simple appetizer. Sweet strawberries and ripe tomatoes create a surprising, delightful pairing in this colorful summer salad.
If you’ve never combined strawberries and tomatoes, this salad will change your mind. The strawberry’s sweetness balances the tomatoes’ acidity, producing a refreshing dish with bright, clean flavors. Use the ripest fruit you can find—firm, juicy tomatoes and sweet, fragrant strawberries will make all the difference.
Key Ingredients
The concise ingredient list below is everything you need to make this salad. Quantities yield about 4 servings.
- 1 pint cherry or grape tomatoes, sliced in half
- 1 pound strawberries, diced into quarters
- 1 shallot, finely diced
- ½ lemon, juiced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Step 1: Prepare the fruit and shallot. Halve the cherry or grape tomatoes, quarter the strawberries (or dice larger berries), and finely chop the shallot.
Step 2: In a medium bowl, combine tomatoes, strawberries, and shallot. Add lemon juice, olive oil, salt, and pepper. Gently toss with a large spoon so the fruit holds its shape.
Notes: Toss only until ingredients are coated; overmixing will release too much juice and make the salad soggy. Chill the salad briefly before serving for a refreshing finish.
Sarah’s Top Tips
- Choose ripe, vine-ripened cherry or grape tomatoes for the best texture and flavor.
- Pick bright, fragrant strawberries—sweetness from the berries balances the tomatoes.
- Dice the shallot finely so its flavor melds without overpowering the fruit.
- Toss gently and serve within a few hours for the freshest texture; store leftovers in an airtight container for up to three days, but expect some softening.
- Add fresh basil or mint for an herbal lift, or finish with a small crumble of feta for a savory contrast.
Serving
This salad comes together in about 10 minutes and serves 4 as a side. Serve it chilled or at cool room temperature alongside grilled meats, seafood, or as part of a summer buffet. To make it a more substantial meal, place the strawberry-tomato mixture over mixed greens or baby spinach and add a grilled protein (chicken, shrimp, or salmon), crumbled feta or goat cheese, and toasted nuts such as walnuts or almonds. Avocado slices also pair nicely for a richer bite.
Variations: Add a splash of balsamic vinegar or a teaspoon of honey for added depth, or swap parsley for basil for a classic flavor combination. For a sharper bite, mix in a small amount of red wine vinegar instead of lemon.
Strawberry Tomato Salad
Author: Sarah Hill
Yields: 4 servings • Prep & Total Time: 10 minutes
Nutrition (approx. per serving): Calories: 77 kcal • Carbohydrates: 11.3 g • Protein: 1.2 g • Fat: 3.9 g • Fiber: 3 g
Tools
- Cutting board
- Sharp knife
- Mixing bowl and large spoon
Did you make this recipe? Leave a rating and a comment to share how it turned out—I’d love to hear your tweaks and serving ideas!