This salad is amazing! I’m saying it serves 4, but the truth is that the 2 of us ate every last bit. The predominant flavor is strawberry, but with just enough other flavors to make this a side dish rather than a dessert. It all blends quite nicely, and is not at all spicy – don’t let the jalapeño scare you! I highly recommend using local berries in season. I can’t imagine the grocery store ones would be any good at all for this. Maybe in a pinch you could use frozen – I find them generally of better quality than the “fresh” ones in supermarkets. The salad goes great with Grilled Mojito Chicken Thighs. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1 pint fresh strawberries, chopped

3/4 cup chopped fresh mint, chopped

10 oz chopped cherry or grape tomatoes, chopped (about 3/4 cup)

1/2 cup chopped sweet onions

1 small clove garlic, minced

1/2 fresh jalapeño, seeds & membranes removed, minced

1 Tbsp extra virgin olive oil

1 Tbsp fresh lime juice

1 tsp rum

1.) Whisk garlic, jalapeño, olive oil, lime juice, & rum together in a medium bowl. Add remaining ingredients, stirring gently to combine.

2.) Cover, and refrigerate about 2 hours. Stir gently once again before serving. (It’s also fine served immediately.)