Strawberry salsa is vegan, gluten free and screams of summer! I could eat salsa day and night. I eat it right out of the bowl, with taco chips or on my favorite spoon – displayed here. Ha! We had our last regular season swim meet last night during a lovely thunderstorm and that ended (due to the weather) just before 9 so we missed Taco Tuesday. I make it a point to indulge my girl’s request for tacos each week. I know they will eat everything on their plate and that makes this Italian mama a happy girl.
This salsa is super easy to whip up and you can easily control the spice level. It’s colorful and eye-catching. Filled with vitamins and healthy carbs – providing lots of energy for the pool or the beach! Totally easy make-ahead recipe too!
Strawberry and Cucumber Salsa
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Sweet, spicy, and refreshing, this salsa is perfect for summer gatherings. Serve with chips, tacos, or as a topping for grilled meats.
Ingredients
- 3 cups (710 ml) strawberries
- 1/2 cups (118 ml) cucumber
- 1/2 cups (118 ml) jalapeño
- 1 handful fresh cilantro leaves
- 3 tbsp fresh lime juice
- 2 tbsp balsamic vinegar
Instructions
- Hull the strawberries and dice them into small, roughly 1/4-inch pieces.
- Peel the cucumber (or leave the skin on for extra crunch) and dice it to a similar size as the strawberries.
- Remove the seeds from the jalapeño if you want less heat, then finely mince it.
- Roughly chop the cilantro leaves.
- Combine the strawberries, cucumber, jalapeño, and cilantro in a medium bowl. Add the lime juice and balsamic vinegar. Toss gently to combine without crushing the strawberries.
- Cover and refrigerate for at least 1 hour so the flavors meld together. The salsa tastes best the same day; the strawberries will soften if it sits much longer.
Notes
- For a milder salsa, remove the seeds from the jalapeños before chopping.
- If strawberries are out of season, frozen strawberries can be used (thaw and pat dry before adding).
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days; the flavors will deepen over time.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 10
- Sodium: 5
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 1
Frequently Asked Questions
How small should you dice the strawberries and cucumber for this salsa?
Aim for a small, even dice around a quarter inch. Pieces that are too large make the salsa harder to scoop and the flavors don’t integrate as well. 
Does this salsa need to rest before serving?
Let it sit for at least 15 minutes after mixing so the strawberries release some juice and the flavors come together. Much longer than an hour and the cucumber starts to go soft.
What do you serve strawberry and cucumber salsa with?
It goes well with grilled fish or chicken, or as a topping for tacos. It also works as a dip with plain tortilla chips where its brightness contrasts well with salty, crispy chips.
