Perfect for a garden party! This salad is tasty but perishable, so only make as much as you think you’ll eat.
Strawberry Basil Salad
Can easily be doubled or halved.
2 cups (1 pint) strawberries
1/4 cup basil
1 to 2 Tablespoons balsamic vinegar reduction
At least a day before serving, make your balsamic vinegar reduction.* Pour balsamic vinegar into a saucepan at least until the bottom is covered. Cook on low heat, stirring occasionally, until it has the consistency of syrup. Chill overnight. (It will keep in the fridge indefinitely.)
Top the strawberries (grasp all the leaves and gently twist) and cut each one in half.
Just before serving, chiffonade the basil: stack 4-5 leaves, roll them up, and slice into 1/8-inch thick pieces. Mix all ingredients, starting with just 1 Tablespoon vinegar reduction. If it seems dry, add a little more.
If juices remain at the bottom of the dish when the salad is gone, use them in a cocktail!
*I usually use about a cup of balsamic vinegar and I end up with more than I need for the recipe, but it’s tasty on salads too! The 25 Star balsamic vinegar at Calico Bean Market is a good substitute if you don’t want to reduce it yourself.