Sweet and Tart Strawberry Salad is a perfect dish to serve at any type of get-together in the hot days of summer. The best thing about this classic salad is that, it is very easy to make and contain few easily available ingredients like fresh strawberries, dark brown soft sugar, balsamic vinegar and freshly ground black pepper. The unusual combination of pepper and vinegar give this delightful and incredibly tasty Sweet and Tart Strawberry Salad the right amount of zest without it being too heavy.
Now, if you are planning a summer event, tempt the taste buds of your guests and family members with a lovely Sweet and Tart Strawberry Salad. This simple recipe makes four servings but you have the option available to increase the amount of the ingredients according to your requirement.
Preparation Time: 10 to 15 minutes, excluding the marinating period
Serving Size: 04
Utensils Needed: Serving Bowl, Mixing Bowl, Spoon, Medium Salad Bowls, Sharp Knife, and Cutting Board
- 1 ½ pounds fresh strawberries - washed and sliced
- ½ tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- ¼ teaspoon recently grounded black pepper
First of all, place 1 ½ pounds of fresh strawberries in a fruit colander and wash them thoroughly. Rinse them properly until dry and place them on a cutting board. Now, grab a medium sharp knife and remove the ends of the strawberries. Cut them into fine slices and place them in a large serving bowl.
Top the strawberry slices with ½ tablespoons of brown sugar and toss them for few seconds to mix them completely.
Set the strawberry-sugar mixture aside at room temperature for 10 to 15 minutes until marinate well.
Meanwhile, pick a small mixing bowl and add in 1 tablespoon of balsamic vinegar, and ¼ teaspoon of recently grounded black pepper. Mix both of them with a medium spoon until smooth.
Pour the balsamic vinegar-pepper mixture into the strawberry mixture and toss them until merge into one another smoothly.
Your Sweet and Tart Strawberry Salad is ready; divide it equally among four medium salad bowl and serve with four spoons or forks.