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.
IDDSI Level 5 Minced & Moist Roasted Strawberry & Tomato Salad Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a bowl toss the strawberries in olive oil. Spread the halved strawberries on a baking sheet and sprinkle with salt. In the same bowl, toss the tomatoes to coat evenly and add to the other side of the pan. 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.
- With a drizzle of cilantro oil, blend the roasted tomatoes, shallots and chopped pickled jalapeños (if using) into a smooth puree, strain. Mince and toss the strawberries in the tomato puree and plate.
- Add finely crumbled feta to add a savory, creamy element. Garnish with basil or cilantro oil for extra color and aroma.
Notes
- 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.
- 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!
- 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.
- 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.
- 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
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!
Keep Exploring
If you still like some heat in the summer, I recommend the minced and moist coconut curry lentils for a hands off meal that tastes so good.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
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