Balsamic Basil Strawberry Salad Recipe
This salad might sound unusual if you have not heard about combining strawberries and basil before but it is fantastic. You already know how well basil works with tomatoes, and technically tomatoes are a fruit, so why not add it to strawberries for a similar effect? The tangy balsamic vinegar is mellowed out with the sugar, and this mixture adds an incredible depth of flavor to the strawberries, to give you a refreshing side dish or unusual appetizer.
The vanilla and lime improve the recipe even more, elevating this recipe from standard to sublime. The recipe might look good to you or it might just look unusual, but do try this. This salad is macerated (marinated) in the refrigerator, to allow all these special flavors to penetrate the fruit. After macerating, save the juices to pour over puff pastry or ice cream, since you will be removing the strawberries with a slotted spoon and the juices will be left over.
Something else you can try with strawberries is drizzling a little raspberry vinegar over them and grinding on some black pepper, then chilling them for an hour. This is something else which might sound odd, but tastes beautiful.
- 1 teaspoon balsamic vinegar
- Juice from ½ lime
- 2 cups fresh strawberries
- Handful of basil leaves
- 1 teaspoon white sugar
- ¼ teaspoon vanilla extract
- Hull and quarter the strawberries.
- Cut the stems off the basil, then cut the leaves into strips, saving a few whole ones for garnish.
- Put the strawberries in a glass dish with the basil.
- Whisk the lime juice with the vinegar, vanilla and sugar, and pour this over the strawberries.
- Stir to coat and refrigerate for ½ hour before serving.
- Serve the strawberries with a slotted spoon, and add a couple of whole basil leaves as a garnish.
Strawberries always look cheery and bright, and never more so than when they have a beautiful green garnish like this basil. The leaf on top might be acting as a garnish but the remaining shredded basil leaves work in the marinade to infuse flavor into your berries. This recipe is neither sweet nor savory, but it is lovely served between courses or as a side dish with something light and simple such as poached fish or grilled chicken. You could even serve it for dessert, for anyone lacking a sweet tooth who will eat fruit.
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