Skip to content

Summer recipes: Strawberries with balsamic vinegar

06/20/16 - BOSTON, MA. - Executive Chef Tom Barton creates summer dishes for the NU dining halls on June 20, 2016. Photo by Adam Glanzman/Northeastern University

For our final installment in our summer recipe series, we bring you what might seem like an unusual combination: strawberries and vinegar. But Northeastern executive chef Tom Barton says it’s delicious when you combine the right ratio of the two ingredients. Here’s a dessert he says you can eat right out of the bowl or use for a strawberry shortcake.

Before you begin, listen to North­eastern exec­u­tive chef Tom Barton explain the dish and offer a few tips:

Strawberries with balsamic vinegar
Yields six to eight servings

Ingredients:
4 pints fresh strawberries, washed, hulled, and sliced
5 tablespoons balsamic vinegar
2 tablespoons sugar
¼ teaspoon fresh ground black pepper

Directions:
1. Approximately one hour before serving, combine the berries, balsamic vinegar, and sugar in a bowl. Mix well and set aside at room temperature.
2. Just before serving, add in fresh pepper and mix well.

Cookies on Northeastern sites

This website uses cookies and similar technologies to understand your use of our website and give you a better experience. By continuing to use the site or closing this banner without changing your cookie settings, you agree to our use of cookies and other technologies. To find out more about our use of cookies and how to change your settings, please go to our Privacy Statement.