Recipe: Strawberries with Balsamic Vinegar and Black Pepper

Posted in: recipe, on 3 Jul 2017

Dino Joannides
Strawberries with Balsamic Vinegar
by Dino Joannides

This is a wonderful summer desert and an alternative to strawberries and cream. The key to this dish is the quality of the three ingredients. Make sure you find the best possible outdoor-grown strawberries and you use a real Balsamic Vinegar from Modena.

This recipe requires freshly ground black pepper so again ensure you source the best possible black peppercorns. Tellicherry peppercorns from the Malabar coast of India are wonderful as they have an element of sweetness as well as the complex aromas often found in the very best peppercorns. The addition of fresh basil adds colour to this dish but some people think it is one ingredient too many.

Likewise, sugar is totally unnecessary if you have sweet strawberries and a good quality Balsamic vinegar.


Key info

  • Serves: 4 people


1 Quarter the strawberries and place in a large bowl, keep in a cool place until ready to serve.

2 A few minutes before serving, add the freshly ground pepper and mix thoroughly with the strawberries. Then add drops of the balsamic vinegar and mix all the ingredients together with a spoon.

3 Divide the contents of the bowl into four small plates (at this stage add basil on top of each portion if you decide to use).

Dino Joannides

Dino Joannides

Dino Joannides, author of 'Semplice: Real Italian Food: Ingredients and Recipes' (Random House, 2014) is a consummate food fanatic and bon Viveur. With an Italian mother and half Greek half Corsican father he spent his first years in Italy before moving to the UK. Over the last 30 odd years he has traveled and eaten all over Italy in people’s homes, simple trattorias and the finest restaurants. Dino believes that good quality ingredients, in small quantities, are what make a perfect meal.

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