I saw this picture on Pinterest, and I couldn't help but go immediately to the recipe on Cooking Light. Have you ever seen fruit that looks so delicous?!?! I am a huge fan of pairing vinaigrettes with fruit. One of my favorite ways to eat peaches or strawberries is to drizzle a little balsamic vinegar that has been sweetened with sugar right over them. Have you tried that? It's amazingly flavorful and super easy. It's even better if you crack a little black pepper over the berries.
I thought this recipe was an interesting take on my summer staple of berries and balsamic. I love the idea of using oranges and champagne vinegar. Through is the addition of fresh basil, and I'm in heaven.
This is a pretty diet friendly dessert. Some people don't think light sweets qualify as dessert so for them, I have a feeling it would be amazing served over fresh biscotti and mascarpone cheese too!
Strawberries, Peaches, and Basil with Orange Vinaigrette
Serves 4 (serving size: 1 1/4 cups)
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons champagne vinegar or white wine vinegar
- 1 tablespoon extra-virgin olive oil
- Dash of salt
- 1 1/2 cups fresh blueberries
- 1 pound fresh strawberries, halved
- 1 large ripe peach or nectarine, cut into 16 wedges
- 1/4 cup small fresh basil leaves
- 1. Combine first 3 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.
- 2. Combine berries and peach in a large bowl. Add juice mixture, stirring gently. Sprinkle with basil.