Balsamic-Macerated Strawberries with Basil
- In a large bowl, gently toss the strawberries with the sugar, vinegar, and oil. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about
30 minutes. (Don’t let the berries sit for more than 90 minutes, or they’ll start to collapse.)
- Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.
- Portion the strawberries and their juices among four small bowls and scatter with the basil to garnish.
For this recipe, there’s no need for an expensive, artisanal balsamic vinegar—a grocery-store vinegar is perfectly well suited. Serves 4 as a dessert; 6 to 8 as a filling or topping
4 as a dessert; 6 to 8 as a filling or topping
Cooking Method: No Cook
World Cuisine: American