Balsamic-Macerated Strawberries with Basil

  • 6 cups fresh strawberries, rinsed, hulled, and sliced 1/8 to ¼ inch thick
  • 2 Tbs. granulated sugar
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. Filippo Berio Organic Extra Virgin Olive Oil
  • 8 to 10 medium fresh basil leaves
    • 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

    • 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.
    Prep Time

    10 min

    Cook Time

    35 min

    Total Time

    45 min


    4 as a dessert; 6 to 8 as a filling or topping





    Ingredient: Fruit

    Cooking Method: No Cook

    World Cuisine: American

    Product: Organic


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