Yield
3 cups (serving size: 1/2 cup)

Serve with grilled fish, pork, or chicken. We tried it with cilantro and mint and liked both combinations.

How to Make It

Step 1

Combine all the ingredients in a medium bowl. Cover and chill. Serve the salsa with a slotted spoon.

Step 2

Note: Store salsa in the refrigerator for up to 2 days.

Ratings & Reviews

Rigatoni's Review

Rigatoni
July 06, 2011
I came home from a long weekend and found strawberries, cucumber, mint and Mucho Nacho jalapenos in the garden. This was a lot of chopping, but a good recipe. After reading the other reviews I served it with honey goat cheese on toast as a sort of strawberry bruschetta. I didn't have the onions or the orange juice, the onions I just omitted, and substituted lemon EVOO for the OJ. Very tasty.

EdnaLewis's Review

EdnaLewis
May 26, 2010
This was good, not outstanding, as a gluten-free side dish for a picnic. I used frozen strawberries and found there was just a little too much juice. If I repeat this, I would add some feta cheese... something with a bit of bite... to round out the flavors and offer it as a side dish (rather than a condiment).

mikegallo's Review

mikegallo
June 01, 2009
This is really great with just grilled chix. summer is bursting with this recipe.