Ingredients

• 4 lb. strawberries, hulled, halved if large
• 3/4 cup granulated sugar
• 1/4 tsp. kosher salt
• 1 vanilla bean, split lengthwise, and/or 4 strips lemon zest (optional)
• 1 Tbsp. fresh lemon juice

Instructions

1. Combine strawberries, sugar, salt, and 1/4 cup water in a small pot. Scrape in vanilla seeds and add pod, or add lemon zest if using. Bring to a simmer over medium heat and cook, stirring occasionally and breaking up strawberries with a wooden spoon at beginning of cooking, until fruit is tender and juices are thick enough to coat spoon, 40–45 minutes. Fish out vanilla pod and/or lemon zest, then stir in lemon juice.
2. Do Ahead: Compote can be made 5 days ahead. Let cool, then cover and chill.