Sweet strawberries, tart sun-dried tomatoes, and fresh basil mingle together nicely in this sweet and savory Strawberry Basil Salad. They’re then dressed with light and tasty balsamic vanilla vinegar and topped with almond slices.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making fresh strawberry salad with basil and sun-dried tomatoes is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- fresh strawberries
- sun-dried tomatoes, drained and chopped
- fresh basil leaves
- balsamic vinegar
- pure vanilla extract
- sliced almonds (optional)
- small pinch of salt and a smaller pinch of pepper
Kitchen tools and equipment needed:
How this recipe came to be:
I’ve always been a salad girl, but it’s only been the past few years that I’ve started to enjoy fruit included with my veggie salads.
Now that I’ve realized how much I love the sweetness fruit can bring to a savory salad, I find I’m hard-pressed to enjoy a strictly vegetable salad ever since.
Bring me the sweet. Bring me the savory. Bring me the Strawberry Basil Salad!
Why this recipe works:
This Strawberry, Sun-Dried Tomato, and Basil Salad is a complete 180-degree turn from my usual loaded veggie salad with a bit of fruit added at the end.
In this salad, the strawberries take center stage with their soft, sugary sweetness. The sun-dried tomatoes add a chewy, tangy, salty bite.
The fresh basil adds a light aroma of spiciness and a mild licorice flavor.
The balsamic and vanilla vinegar adds sweetness with a floral note, compliments of the vanilla, and, of course, the almonds add crunch and extra texture. And as salad lovers know, it’s all about the texture.
How and when to serve this sweet and savory strawberry salad:
Serve this Strawberry Salad as a dessert after a light summer supper by topping it with a dollop of whipped cream.
Or, serve this salad as a side dish to a simple pasta or fish dish to keep things on the lighter side when the hot weather hits, and you don’t feel like eating anything heavy.
This Strawberry Basil Salad would pack wonderfully well for a picnic or backyard BBQ.
Any way you choose to serve this fresh and delicious strawberry salad, I promise you won’t be disappointed.
Suggested salad add-ins:
- cubed watermelon
- mozzarella cheese balls
- diced red onion
- diced avocado
- chopped kale
- baby spinach leaves
- fresh blueberries
- feta cheese
- fresh cherries (pits removed)
- pinenuts (or your favorite chopped nut)
- You get the idea…
Can this strawberry salad be made in advance?
Yes, but only 1-2 days prior to serving.
If you need to make this salad in advance you can assemble the strawberries and sun-dried tomatoes in a bowl and pour the vanilla balsamic vinegar over top.
Stir well and refrigerate.
When ready to serve, allow the salad to come to room temperature and top with the almonds and the fresh basil.
What is the best temperature to serve this salad?
I find this salad tastes best when served at room temperature, but chilled is also a nice option.
Can this sweet and savory strawberry basil salad be frozen?
NO! Not a good idea.
The strawberries will become mushy upon thawing, and the basil will turn brown.
How long will this strawberry basil salad keep in the refrigerator?
Covered well, this salad will last 2-3 days.
Additional recipes using fresh strawberries:
*Strawberry Sriracha BBQ Sauce (shown below and featured in the video)
Strawberry Sriracha BBQ Sauce is fruity with a touch of heat. It’s perfect for pork, chicken, and even fish.
*Strawberry Apple Pie (not shown)
Who would have ever thought that a strawberry apple pie would be so good? The combination of fruit in this luscious pie complements each other nicely, without a dominant flavor or ingredient hogging center stage.
*Old-Fashioned Strawberry Rhubarb Bundt Cake (shown below)
Delight your family and friends with this Old-Fashioned Strawberry Rhubarb Bundt Cake. It’s so flavorful and tender that you’ll wish rhubarb was in season all year long!
*Red, White, and Blue Bread Pudding (not shown)
Red, White, and Blue Bread Pudding is the best patriotic bread pudding you’ll ever see…or taste.
*Strawberry Basil Salad with Sun-Dried Tomatoes (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s sweet and savory strawberry basil salad with sun-dried tomatoes.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Strawberry Basil Salad
- 2 pints fresh strawberries hulled, halved and quartered depending on size
- ½ cup sun-dried tomatoes drained (if in oil), and julienne sliced
- 3 tablespoons balsamic vinegar
- 1 teaspoon pure vanilla extract
- ¼ cup fresh basil leaves thinly sliced, or torn into pieces
- ½ cup sliced almonds
- 1/8 teaspoon salt
In a small bowl, stir together the balsamic vinegar and vanilla.
- In a medium bowl, stir together the strawberries, sun-dried tomatoes, salt and basil leaves.
- Pour the balsamic vinegar mixture over the berries and tomatoes and stir to combine.
- Sprinkle the almonds over top. Refrigerate for 30 minutes, or serve immadiately. Your call.
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I sincerely hope you’ve enjoyed today’s recipe for strawberry basil salad as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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