Name: Strawberry Pico de Gallo with Greek Yogurt Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mexican Fusion
Ingredients: 10-12 strawberries (diced); 1/2 red onion (finely chopped); 1/4 cup fresh cilantro (chopped); Juice of 1 lime; 1-2 jalapeños (diced, optional for added spice); 1/4 teaspoon salt; Pepper (to taste); 1/2 cup natural Greek yogurt; Olive oil (to taste)

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Introduction

This vibrant Strawberry Pico de Gallo with Greek Yogurt is a refreshing twist on the classic salsa. Combining sweet, tangy, and spicy flavors, it makes a perfect appetizer or snack served with crispy bread or chips.

The image shows a white round plate with a creamy white sauce spread across the surface, partly topped with a colorful mix of chopped red strawberries, green herbs, and diced purple onions arranged mostly on the left side. A crispy, beige cracker is being dipped into the sauce and topping by a woman's hand on the right side, holding the cracker delicately with fingers visible. Around the plate are several more beige crackers, a halved lime, and a whole strawberry, all placed on a white marbled surface. The food looks fresh and vibrant with a mix of soft, creamy, and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10-12 strawberries, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1-2 jalapeños, diced (optional for added spice)
1/4 teaspoon salt
Pepper, to taste
1/2 cup natural Greek yogurt
Olive oil, to taste

Instructions

Step 1: Add the diced strawberries, finely chopped red onion, fresh cilantro, diced jalapeño, salt, and pepper to a large mixing bowl.
Step 2: Squeeze the juice of one lime over the mixture and stir well to combine the flavors.
Step 3: Taste and adjust seasoning by adding more lime juice, salt, or pepper as needed for a bright and balanced flavor.
Step 4: Refrigerate the bowl for at least 30 minutes to allow the flavors to meld together—this step enhances the taste significantly.
Step 5: When ready to serve, spread the Greek yogurt onto a plate or into a shallow bowl. Season it with a pinch of salt, pepper, and drizzle with olive oil.
Step 6: Spoon a generous amount of the strawberry pico de gallo over the yogurt.
Step 7: Serve immediately with mini toasts, crispy bread, or tortilla chips and enjoy.

Tips & Variations

For extra heat, leave some jalapeño seeds in or add a dash of hot sauce.
Substitute cilantro with fresh basil or mint for a different flavor profile.
If fresh strawberries aren’t available, frozen thawed strawberries can be used but drain excess juice.
Use full-fat Greek yogurt for a creamier texture or a plant-based yogurt for a dairy-free version.

Storage

Store leftover pico de gallo in an airtight container in the refrigerator for up to 2 days. The mixture may release some liquid over time; stir before serving. Prepare the yogurt topping fresh as it does not store well combined with the pico de gallo. Reheat is not applicable as this dish is best enjoyed chilled.

How to Serve

A white plate holds a dish with two main layers: the bottom layer is smooth and creamy white yogurt spread evenly across the plate, and on top of that is a fresh salsa made of chopped red strawberries, purple onion, and green herbs like cilantro, positioned mostly on one side of the plate. There is a small drizzle of yellow olive oil near the salsa, and a light sprinkle of brown spices on the yogurt. Around the plate, on a white marbled surface, there are some round crispy beige crackers, a wedge of lime, and a whole red strawberry. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pico de gallo in advance?

Yes, refrigerate the strawberry pico de gallo for up to 2 days. Allowing it to sit for at least 30 minutes before serving lets the flavors develop nicely.

What can I serve with this Strawberry Pico de Gallo?

This dish pairs well with mini toasts, crispy bread, tortilla chips, or as a fresh topping for grilled meats or salads.