Strawberry Basil Balsamic Salsa

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This recipe is seriously so simple, and can be thrown together in a pinch when you’re entertaining over the summer. It goes great in a potluck or a BBQ with a group served with chips. Or serve it on top of chicken breast or salmon for an easy weeknight dinner.

The best time of year to make this salsa is, of course, strawberry season! Reason being is that when you’re getting fresh, locally grown strawberries on the same day that they are picked (which is always the case when you buy Lepp Farm’s strawberries), the taste is significantly better. Lepp Farm’s strawberries typically come into season by late May, and the season lasts (on a good year, weather permitting) until early Autumn. We always announce these seasons through our weekly e-newsletter, so if you’re not already a subscriber be sure to sign up.

Now, onto the recipe!


1 Basket of Lepp’s Strawberries

1 Red Onion

a handful of fresh basil

salt & pepper to taste

balsamic vinegar to taste (start with a teaspoon and add more as desired)

optional: Nonna Pia’s Strawberry Balsamic Reduction to make it extra sweet


Begin by washing and hulling your strawberries. Remove the tops from your strawberries, discard.

Dice the strawberries and onion, and place into a large mixing bowl. Cut your basil leaves into ribbons, to the size that you desire. Smallest is best to mix well with the salsa.

Add salt, pepper and balsamic vinegar to taste. Mix together and taste, add more as you see fit.

It’s really that simple! Now you can serve it with chips, or on top of chicken and salmon. Or, add it to a bed of arugula for a simple summer salad.