Well it seems Spring is finally here! The weather has been warmer here for the past few days, and we are loving every minute of it. We are breaking out the grill for the first time tonight! I’m getting really excited for the farmer’s market and all of the wonderful produce we will find there. Berry season will soon be upon us, and this fruity dressing will be a perfect accompaniment to your warm weather cookouts. The strawberries are already looking pretty good at the grocery store (and are reasonably priced too!), and I can’t wait for the blueberries to follow suit.
If you’ve never had strawberries and basil together, you’re in for a treat. It may seem like an unlikely combination, but they really go wonderfully together. The basil doesn’t overwhelm the dressing, it just kind of sits in the background and provides a sophisticated level of depth to the berry vinaigrette. When I made this dressing, I just happened to have a mix of fresh berries – mostly strawberries – with some raspberries, blackberries, and blueberries mixed in. You could use all strawberries or whatever blend you have or like. Mine were fresh, but frozen would work too. The way the recipe is written, the dressing ends up pretty thick. If you prefer it thinner, you can add more vinegar, oil, and sugar to your taste. As usual, I used canola oil so I could refrigerate my leftover dressing. If you plan to use it all when you make it, you could use extra virgin olive oil.
Berry Basil Balsamic Vinaigrette
- 2 cups of fresh or frozen berries (strawberries or a mix)
- 3 Tablespoons of canola or extra virgin olive oil
- 4 Tablespoons of balsamic vinegar
- 3 Tablespoons of sugar
- 3 Tablespoons of lemon juice (fresh is best)
- 8 leaves of basil
- salt to taste (in my opinion, this dressing does need a little salt)
Combine all ingredients in a blender and blend until smooth. Serve over your favorite salad.