Collection of Recipes: Balsamic and Basil Berry Salad

Kamis, 23 Juni 2016

Balsamic and Basil Berry Salad

I simply can't get enough of all the fresh berries this summer! I've made this Balsamic and Basil Berry Salad at least twice a week for the past month. Fresh strawberries and blueberries are tossed in a very light balsamic vinaigrette and then sprinkled with fresh basil to make this light and summery fruit salad.

I like to make this salad right before serving it. However, any leftovers will keep in the refrigerator for a day or two. This salad is at its prettiest immediately after tossing it with the vinegar and oil. The berries will begin to soften after a few hours in the refrigerator. Still tasty, but not as nice for serving.

If I'm lucky enough to have any of this salad leftover, I like to toss it over plain yogurt with a little sprinkling of granola and call it breakfast or lunch. It's my favorite late night snack too. Honestly, I can't think of a meal that wouldn't be made more tasty with this salad on the table.

Balsamic Berry Salad is going to be making frequent appearances in my kitchen for as long as the berries are available.

COOK'S NOTE: The sugar in the recipe below is optional. Only add it if the berries aren't quite as sweet as you would like.

Balsamic and Basil Berry Salad
Yield: 6-8 servings
(printable recipe)

2 pounds fresh strawberries, quartered or cut bite-size
12 ounces fresh blueberries
2 tablespoons traditional or white balsamic vinegar
1 tablespoon olive oil
1/8 teaspoon kosher salt
(optional) 1 tablespoon white sugar
8 basil leaves, sliced very thin

Combine the strawberries and blueberries in a medium size bowl. Drizzle with balsamic and oil. Sprinkle with salt, and with sugar if desired. Stir gently to coat. Sprinkle with basil and toss once more. Serve immediately, or refrigerate for up to an hour. Enjoy!