Strawberry Salsa

I know it’s past the time for fresh local strawberries, but the next time you find them in the grocery store, try this variation on salsa for a change of pace. I serve it on the side with egg dishes, especially those with cheddar and jack cheese in them, or serve with tortilla chips.


6 Tablespoons olive oil
2 Tablespoons white balsamic vinegar
1/2 teaspoon salt
1 pint fresh strawberries, coarsely chopped
4 green onions, chopped
2 pints cherry tomatoes, chopped
1/3 cup chopped fresh cilantro (use up to 1/2 cup if you prefer)


In a medium bowl, whisk together olive oil, vinegar and salt. Add strawberries, onions, tomatoes, and cilantro. Toss together until blended. Chill at least an hour before serving.

The Beechmont Inn Bed & Breakfast
Kathryn White
Bed and Breakfast Foodie

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