This roasted strawberry and tomato salad combines savory and sweet with a hint of heat and a creamy, tangy finish. Roasting strawberries and tomatoes brings out their natural sugars, creating a caramelized flavor that pairs beautifully with cilantro oil, caramelized shallots, and an optional kick from pickled jalapeños. This recipe is as versatile as it is flavorful, with the option to add feta or other proteins for a well-rounded dish. If you’re looking for more ways to use cilantro oil, check out the recent post on the benefits and technique for infusing oils to add depth and flavor to your dishes.
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the halved strawberries and tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Toss to coat evenly. Roast for 15-20 minutes or until the strawberries and tomatoes are soft and slightly caramelized. Smaller berries/tomatoes do roast faster, so keep an eye on them. Remove and let cool slightly.
- In a skillet, heat the remaining tablespoon of olive oil over medium heat.
- Add the sliced shallots and a pinch of salt. Cook slowly, stirring occasionally, until the shallots turn golden brown and caramelized, about 10-15 minutes. Add the balsamic vinegar in the last minute of cooking, stirring to coat, then set aside.
- Arrange the roasted strawberries and tomatoes on a serving plate.
- Drizzle with cilantro oil, making sure it’s well distributed over the fruits
- Scatter the caramelized shallots and chopped pickled jalapeños (if using) over the top. Add crumbled feta to add a savory, creamy element.
- Garnish with fresh basil or cilantro leaves for extra color and aroma.
How do I…
Modify the texture?
Puree: Blend the strawberries and tomatoes separately and strain. Pipe alternating dots of the fruits onto a layer of hummus or grilled chicken puree blended with feta. Use an infused oil or blend herbs and jalapeno if using into a strained sauce.
Minced and Moist: Mince fruits and pepper, proteins. You can mix a bit of strawberry jelly with the balsalmic and create a thickened sauce to toss miced items in.
Soft and Bite sized: Quarter fruits and small dice feta/protein
Adjust the macros?
Protein: You can add both chickpeas and chicken to add protein content
Fat: To reduce, skip the feta and opt for the grilled chicken or chickpeas.
Carbs: You can have a higher ratio of tomatoes to strawberries if watching sugars.
Make it fit my eating style?
Gluten-Free: This recipe is naturally gluten free, no changes needed.
Dairy-Free/Vegan: Skip the cheese and opt for a vegan protein like the chickpeas.
Make it fit my spoons?
Buy precooked grilled chicken strips as a base layer, could be added to a salad as desired.
Tips and Variations
Adjusting Heat: If you love spice, feel free to add extra pickled jalapeños or even a drizzle of the pickling juice for an extra tangy heat.
Protein Options: Feta adds a creamy, salty contrast, but this salad also pairs well with shredded grilled chicken or roasted chickpeas if you’re looking for a vegan option.
Choose your oil: You can experiment with different infusions—like basil oil—for a slightly different herbal profile. Making infused oils adds a unique twist to dishes without additional texture, keeping them smooth and flavorful.
Why This Recipe Works
Roasting strawberries and tomatoes highlights their natural sweetness and pairs beautifully with the savory caramelized shallots and the bright, fresh flavor of cilantro oil. The optional addition of pickled jalapeños brings a spicy, tangy kick, while the feta or other protein choices add depth and creaminess. This dish is not only a treat for the taste buds but is also versatile, offering endless customization for various preferences. Whether as a light main or a side, this salad brings balance and bold flavors to the table.
Both basil and cilantro oil would work well, but each brings a different flavor profile that would slightly alter the dish.
Cilantro Oil: Cilantro has a bright, slightly citrusy taste that pairs nicely with the roasted strawberries and tomatoes, enhancing the salad’s freshness. It also complements the heat from the pickled jalapeños, creating a balanced contrast with the savory caramelized shallots. If you’re leaning towards a more vibrant, zesty flavor, cilantro oil is a great choice.
Basil Oil: Basil has a sweeter, more mellow profile that would add a soft, aromatic depth to the dish. It pairs well with both tomatoes and strawberries, creating a more classic, Italian-inspired flavor. If you want a smoother, more herbaceous undertone, basil oil would be ideal.
If you’re looking for a unique twist with a bit of zest, go with cilantro oil. If you prefer a classic, gentle herb flavor, basil oil might be the way to go. You can’t go wrong with either, and both will enhance the dish in their own way!
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