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Roasted Strawberry & Tomato Salad with Cilantro Oil and Caramelized Shallots

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint strawberries hulled and halved
  • 1 cup cherry or grape tomatoes halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 large shallot thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1/4 cup cilantro oil see our guide on making infused oils
  • 2 tablespoons pickled jalapeños finely chopped (optional, for heat)
  • 1/4 cup feta cheese crumbled (or a protein of choice, like grilled chicken or chickpeas)
  • Fresh basil or cilantro leaves for garnish

Equipment

  • Baking sheet
  • Oven
  • Skillet
  • Knife and cutting board
  • Measuring spoons
  • Serving platter

Method
 

  1. 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.
  2. In a skillet, heat the remaining tablespoon of olive oil over medium heat.
  3. 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.
  4. Arrange the roasted strawberries and tomatoes on a serving plate.
  5. Drizzle with cilantro oil, making sure it’s well distributed over the fruits
  6. Scatter the caramelized shallots and chopped pickled jalapeños (if using) over the top. Add crumbled feta to add a savory, creamy element.
  7. Garnish with fresh basil or cilantro leaves for extra color and aroma.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): 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 & Moist 5 (MM5): Mince fruits and pepper, proteins. You can mix a bit of strawberry jelly with the balsamic and create a thickened sauce to toss miced items in.
  • Soft & Bite-sized 6 (SB6):  Quarter fruits and small dice feta/protein.
  • Easy to Chew 7 (EC7): This recipe fits EC7 level already, go for it!
Macro Adjustments:
  • Protein: You can add both chickpeas and chicken to add protein content.
  • Fats: 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.
Dietary Swaps:
  • 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.
Low-Spoons Shortcuts:
  • Buy precooked grilled chicken strips as a base layer, could be added to a salad as desired.