A sweet and tangy fruit salad side dish. In-season strawberries get paired with fresh basil and a very simple and minimal balsamic vinaigrette. Think an elevated fruit salad.
2teaspoonextra-virgin olive oil
2teaspoonwhite balsamic vinegar
½teaspooncracked black pepper
1poundstrawberries,cut into ½-inch chunks (about 3 ½ cups)
4large basil leaves,chiffonade
In a large bowl, whisk together oil, vinegar, maple syrup, pepper and a pinch of salt.
Add strawberries and toss to coat.
Add basil and toss gently just to combine.
This salad is best served soon after making. We do not recommend making it ahead of time. Stored for more than a day in the fridge, this salad with weep and the strawberries will become soft and mushy.