June has arrived, the farmers’ market in town is finally open, and strawberries are affordable again.  In-season berries don’t really need dressing up, but if you’re looking for a simple yet sophisticated summer fruit salad, this is the one.

I like the macerated berries for lunch with Greek yogurt or hearty, seeded bread spread with creamy goat cheese.  For a spectacular dessert — spooned over vanilla ice cream — try Grand Marnier in place of the vinegar.

Strawberries with balsamic vinegar and mint

Yield:  Serves 1-2

Two handfuls strawberries, hulled and quartered

A few mint leaves, cut chiffonade or finely chopped

A splash of balsamic vinegar

A pinch or two of sugar, depending on sweetness of berries and according to taste

Combine all ingredients in a non-reactive bowl and stir to combine.  Let macerate 10 minutes, stir again, and serve.

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