Tomato Strawberry Herb Salad (Vegan optional)

Wow it’s March, can you believe it? Now that the weather is getting a nicer and the sun is shining (yay!) I’ve decided its time to start incorporating a few more salads into my diet. One, because they’re light and healthy, two because, well, shedding a few pounds wouldn’t hurt me at all!

I tend to make the same salad just about every time, so it was time to toss it up a little (HA! See what I did there?!) and try something new with a few ingredients I already had in the fridge. Behold: The Tomato Strawberry Herb Salad.

Tomato Strawberry Herb Salad
Prep Time
10 mins
Total Time
10 mins

This tomato and strawberry salad is a fresh, delicious, healthy salad option. Can easily be customized to vegan or for a Whole 30 diet. 

Course: Salad
Servings: 4 People
  • 2 10.5 oz containers Cherry or Grape Tomatoes Sliced in Half
  • 1/2 Lb Strawberries Sliced
  • 1/4 Red Onion Julienned (cut into short thin strips)
  • 2 Tbsp Olive Oil Extra Virgin
  • 1/2 Cup Parsley Chopped
  • 2 Oz. Goat cheese (Omit for vegan option)
  • Baby Arugula Or greens of your choice
  • Salt To taste
  • Pepper To taste
  • Balsalmic Reduction Drizzle
  1. In a large bowl, combine tomatoes, strawberries, red onion, olive oil, goat cheese and parsley.

  2. Add baby arugula (or leafy greens of your choice) salt and pepper immediately before serving.

  3. Drizzle with balsalmic reduction

Tips from the Pro

My husband Matt is a professional chef, cooking in some of the top restaurants in San Francisco. He has years of culinary experience (I have years of experience eating, haha!) So below are a few of his tips to make your dishes a little better.

  • Add greens immediately before serving to prevent wilting and better presentation. Can be eaten the next day as long as greens are kept separate overnight and added before consumption.
  • Add goat cheese in step 1 to create more of a goat cheese dressing, or crumble it last to keep the cheese in original shape and so it doesn’t break down.
  • Other greens to use: spinach, mixed greens, spring mix, arugula, baby kale, OR leave out the greens completely.  Salads don’t always have to have leaves- great for kids too.
  • Summertime is one of the best times to make this salad being that its strawberry and heirloom tomato season.
  • Other cheeses to try in this salad: feta, bleu, or shaved parmesan. Or leave the cheese out for vegan option.
  • Replace strawberries with raw asparagus peels/shavings. Wash raw asparagus, cut off the fibrous ends and use a potato peeler to create thin ribbons and throw into the salad in step 1.  Something different!
  • Salting a salad too far in advance will cause a salad to wilt as it pulls the moisture from the greens. Only salt and pepper the salad immediately before serving.
  • Add chia seeds for an antioxidant-rich diet, more fiber, protein and Omega-3s.
  • Add grilled chicken breast for a main entrée option lunch or a light dinner.


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This Article Has 2 Comments
  1. Samantha says:

    Yum! This looks so refreshing and delicious! I’ll definitely give this recipe a shot! HUGE goat cheese fan as regular dairy tends to make me breakout easily! Thanks for the inspiration 🙂

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