Hull and dice the strawberries into 1/2-inch pieces, then quarter the grape tomatoes—keep the juices that release during cutting as they add flavor to the salsa. Finely dice the red onion and mince the jalapeño (seed it first if you prefer less heat). In a medium bowl, combine the strawberries, tomatoes, red onion, and jalapeño together. I like to add the onion and jalapeño first so they can start releasing their flavors into the fruit juices—this helps the salsa develop more depth.

Pour the fresh lime juice over the fruit mixture and stir gently to combine. Drizzle in the raw honey and sprinkle the kosher salt and black pepper over everything. Stir gently but thoroughly to distribute the seasonings evenly without crushing the delicate strawberries. Let the salsa sit for 2-3 minutes so the lime juice and salt can begin to draw out the natural juices from the fruit and create a cohesive sauce.

Fold in the chopped cilantro and mint chiffonade gently, stirring just until the herbs are evenly distributed throughout the salsa. Taste and adjust the seasoning—add a squeeze more lime juice if it needs brightness, a touch more honey if it's too tart, or salt if the flavors need anchoring. I find that fresh herbs are best added at the end so they stay vibrant and don't become bruised or discolored.

Transfer the strawberry tomato salsa to a serving bowl and enjoy it right away with tortilla chips, alongside grilled meat, or as a topping for fish tacos. The salsa is best served fresh and chilled, so if you're not serving immediately, keep it refrigerated until ready to use.