Summer recipes: Strawberries with balsamic vinegar by Greg St. Martin August 15, 2016 Share Facebook LinkedIn Twitter 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.