Hull and dice the strawberries into 1/2-inch pieces, placing them in a medium bowl. While prepping the fruit, thinly slice the fresh basil and finely chop the mint, setting them aside separately. Measure out the balsamic vinegar, brown sugar, and grate the lime zest—having everything ready will make assembly seamless.

Add the balsamic vinegar, brown sugar, and freshly cracked black pepper to the diced strawberries, stirring gently to combine. Let the mixture sit at room temperature for 15 minutes—this allows the sugar to dissolve and draws out the strawberry juices while the vinegar and pepper meld into the fruit. I like to give it a gentle stir halfway through so the flavors distribute evenly.

Stir the sliced basil and chopped mint into the macerated strawberry mixture, then add the lime zest and a pinch of flaky sea salt. Taste and adjust the seasoning—add more pepper if you prefer more heat and spice. The fresh herbs should be added after maceration so they stay vibrant and don't become bruised or discolored.