This strawberry and tomato salad with mint sounds like a dare until the first bite — sweet berries and ripe tomatoes share more flavor DNA than either admits, and raspberry vinegar with a little sugar makes the sweetness sing. Torn mint on top, fifteen minutes, no cooking. It is the summer salad nobody else thought to bring.
Ever thought of pairing strawberries and tomatoes? It might sound unusual, but trust me, it’s a match made in summer heaven! When tomatoes are at their sun-ripened peak, their gentle acidity beautifully complements the sweetness of fresh strawberries. We’re adding a sprinkle of fresh mint to tie it all together, creating a flavor profile that’s bright, refreshing, and utterly unforgettable. All you need to complete this perfect summer moment is a chunk of crusty bread for dipping and a chilled glass of white wine. It’s simple, elegant, and the very taste of sunshine.
Ingredients
• (Serves 4)
• 25ml (0.8 fl oz) / 1.5 tbsp good olive oil
• 30ml (1 fl oz) / 2 tbsp raspberry vinegar
• 10g (0.35 oz) / 2 tsp (10 ml) caster sugar
• 4 large ripe tomatoes, heirloom or vine-ripened recommended
• 8 large strawberries, hulled
• 10 fresh mint leaves
• Sea salt, to taste
Instructions
1. Prepare the dressing first to allow the flavors to meld. In a small non-metallic bowl, whisk together the olive oil, raspberry vinegar, and caster sugar. Set aside to let the sugar fully dissolve.
2. Prepare the tomatoes by cutting each one into 6 wedges. Carefully scoop out and discard the seeds, then place the tomato wedges into a large mixing bowl.
3. Hull the strawberries and slice them into quarters. Add them to the bowl with the tomatoes.
4. Finely slice the mint leaves into thin ribbons (a chiffonade) and add them to the bowl.
5. Just before serving, pour the dressing over the salad, sprinkle generously with sea salt, and toss gently to combine. Serve immediately to enjoy its fresh, crisp texture.
Nutritional Information
• Serving Size: 1 of 4
• Calories: Approx. 95 kcal
• Rich in Vitamin C from strawberries and tomatoes.
• Source of healthy monounsaturated fats from olive oil.
• High in antioxidants like lycopene.
Pro Tips
• Dress the salad just before serving to prevent the from becoming soft and mushy.
• Experiment with different vinegars like balsamic, white wine, or apple cider to create unique flavor variations.
• For a touch of heat, add a few grinds of fresh black pepper or a pinch of finely chopped red chili.
• Use the ripest, most flavorful in-season tomatoes you can find; their sweetness is key to the salad’s success.
FAQ
Q: How can I make this salad a more filling vegetarian meal
A: To make this a more substantial meal, consider adding a source of protein and healthy fats. Crumbled feta or goat cheese (if not vegan), a cup of cooked chickpeas or white beans, or a handful of toasted pine nuts or sliced almonds would all be delicious additions. You could also serve it over a bed of cooked quinoa.
Q: Can I prepare this strawberry tomato salad in advance
A: For the best texture, it’s recommended to combine and dress the salad just before serving. However, you can do the prep work ahead of time. Whisk the dressing and store it in a sealed jar, and chop the tomatoes, strawberries, and mint, storing them in separate airtight containers in the refrigerator for up to 24 hours.
Q: What can I substitute for raspberry vinegar in the dressing
A: If you don’t have raspberry vinegar, several other options work well. Balsamic vinegar will add a deeper, sweeter flavor. White wine vinegar or apple cider vinegar will provide a brighter, tangier taste. For a simple alternative, you can use the juice of half a lemon with a small drizzle of maple syrup to balance the acidity.
Q: Is this strawberry tomato salad recipe vegan
A: Yes, this recipe is naturally vegan as written. All the ingredients, including the tomatoes, strawberries, olive oil, vinegar, sugar, and mint, are plant-based, making it a perfect choice for a vegan diet.
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Strawberry and Tomato Salad with Mint
Ingredients
Method
- Prepare the dressing first to allow the flavors to meld.
- In a small non-metallic bowl, whisk together the olive oil, raspberry vinegar, and caster sugar.
- Set aside to let the sugar fully dissolve.
- Prepare the tomatoes by cutting each one into 6 wedges. Carefully scoop out and discard the seeds, then place the tomato wedges into a large mixing bowl.
- Hull the strawberries and slice them into quarters.
- Add them to the bowl with the tomatoes.
- Finely slice the mint leaves into thin ribbons (a chiffonade) and add them to the bowl.
- Just before serving, pour the dressing over the salad, sprinkle generously with sea salt, and toss gently to combine.
- Serve immediately to enjoy its fresh, crisp texture.
