Roasted Strawberry & Tomato Salad with Cilantro Oil and Caramelized Shallots

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.

Same Recipe, Your Texture

Pureed (IDDSI Level 4)

IDDSI Level 4 Pureed Roasted Strawberry & Tomato Salad Recipe

A smooth, balanced puree of roasted strawberries, tomatoes, and herbs blended until cohesive and velvety. This Level 4 version captures the sweet-tart brightness of the salad in a spoon-holdable texture that passes the IDDSI spoon tilt and fork drip tests.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Appetizer, Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 165

Ingredients 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
• 2 tablespoons pickled jalapeños finely chopped (optional, for heat)
• 1/4 cup feta cheese crumbled
• Fresh basil or cilantro leaves for garnish

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 and pepper. Toss to coat evenly. Roast for 15-20 minutes or until the strawberries and tomatoes are soft and slightly caramelized. Remove and let cool slightly.
2. 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.
3. Blend the roasted strawberries and tomatoes. Blend the caramelized shallots and chopped pickled jalapeños (if using). Blend the feta into a smooth puree, using a splash of its brine or fresh basil or cilantro oil for extra color and aroma.

SLP Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

 

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

Minced and Moist (IDDSI Level 5)

IDDSI Level 5 Minced & Moist Roasted Strawberry & Tomato Salad Recipe

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 2

Course: Appetizer, Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 165

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). 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.
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. 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.
5. Add finely crumbled feta to add a savory, creamy element. Garnish with basil or cilantro oil for extra color and aroma.

SLP Notes

Testing Method: Food should pass the fork pressure test (mashes easily with light pressure) and the spoon tilt test (holds together but slides off easily when tilted).

Particle Size: Pieces must be ≤ 4 mm for adults (2 mm for children). All food should appear cohesive, not crumbly or sticky.

Moisture Level: Add small amounts of sauce, broth, or dressing until the mix clings together without pooling liquid.

Serving Tip: Keep the dish visually appealing by shaping or layering components while maintaining moisture. Retest texture if reheated or refrigerated.

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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