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Roasted Strawberry & Tomato Salad with Cilantro Oil and Caramelized Shallots

Print Recipe
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

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.