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Savory Strawberries

Summer means strawberries—local, juicy strawberries—which may have you thinking pies, crisps, jams, and sweet breads to use them all up. Strawberries are great in savory dishes as well! Here are some recipes that feature strawberries as part of the main course—not just dessert (although they are great then, too). 

Strawberry Salsa

Adapted from

1 lb. strawberries, diced 

1 medium red onion, very finely diced

1 red bell pepper, seeded and very finely diced

1 jalapeño, seeded and minced (optional, for spiciness) 

1/2 bunch fresh cilantro, chopped

Juice of 1 lime

Salt to taste

Directions: Put the strawberries in a bowl along with the onions, bell peppers, jalapeno (if using) and most of the cilantro, reserving some for garnish. Add some salt and the lime juice. Mix it all together, and it’s ready to serve. Or cover and refrigerate overnight to allow flavors to meld.

Serve in tacos with grilled chicken or fish and fresh arugula or spinach, topped with queso fresco. Or serve as a side or appetizer alongside some cinnamon chips for dipping. 

Strawberry Bacon Salad with Honey Balsamic Vinaigrette

Adapted from

8 c. chopped romaine lettuce or spinach 

1 lb. strawberries, sliced

5-6 slices bacon, cooked and crumbled

2/3 c. crumbled blue cheese (can substitute feta) 

2/3 c. chopped pecans

For the vinaigrette:

1/4 c. olive oil 

2 Tbs. balsamic vinegar

2 Tbs. honey

1 tsp. dijon mustard

Salt & freshly ground black pepper, to taste

Directions: Whisk together the vinaigrette ingredients: olive oil, balsamicvinegar, honey and mustard. Add salt and pepper as needed. In a large bowl, toss all of the salad ingredients together, then mix in the vinaigrette. You may not need all the vinaigrette—use as much or little as you prefer.

Strawberry Tomato Gazpacho 


2 lb. tomatoes, 2 Tbs. finely diced, the rest chopped

2 lb. strawberries, hulled and 2 Tbs. finely diced, the rest chopped

1 large green bell pepper, 2 Tbs. finely diced, the rest chopped

1/4 medium fennel bulb, 2 Tbs. finely diced, the rest thinly sliced

1 1/2 c. sparkling mineral water

2 garlic cloves, minced


Extra-virgin olive oil, for drizzling

1 baguette, cut into 1-inch cubes, 1 c.

Directions: Preheat the oven to 350ºF. Scatter the bread cubes on a baking sheet and bake for 7 minutes, or until crisp. Let cool. In a large bowl, combine the chopped tomatoes, strawberries and bell pepper with the sliced fennel, mineral water, garlic and bread cubes; and, working in batches, purée in a food processor. Strain the gazpacho through a fine sieve set over another large bowl. Season the gazpacho with salt. Refrigerate for about 25 minutes, or until chilled.

Meanwhile, in a bowl, combine the diced tomatoes, strawberries, pepper and fennel. Refrigerate until chilled. Spoon the diced mixture into shallow soup bowls and ladle the gazpacho on top. Drizzle each bowl of soup with olive oil and serve.


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