Strawberries, Peaches and Basil with Orange Vinaigrette
I’ve been thinking about getting back to a little blogging lately, and this side dish from dinner tonight pushed me just enough.
So here I am. Hello again, friends. Let’s see if we can’t eat some awesome food this summer, how about it?
I think you should make this. Because it’s simple. Because the ingredients are all in season. Because the orange vinaigrette is amazing. I was drinking the leftovers with a spoon after dinner. It’s just so, so good. We finished it off with no problem and everyone raved about it. I can see this becoming a regular attender to dinners here this summer, and it’d be great to take to a backyard bbq with friends too.
Enjoy!
Strawberries, Peaches and Basil with Orange Vinaigrette
recipe from Cooking Light May 2012
- Details
- Prep Time: 10 minutes.
- Cook Time: 15 minutes.
- Ready in 25 Minutes.
- Makes: 4 Servings
- Ingredients
- 1 cup orange juice
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons champagne vinegar or white wine vinegar
- 1 tablespoon extra virgin olive oil
- dash of kosher salt
- 1 1/2 cups fresh blueberries (We were out of blueberries when I made this the first time, but will add when I have them.)
- 1 pound fresh strawberries, halved
- 1 large ripe peach or nectarine, cut into 16 wedges
- 1/4 cup small fresh basil leaves
- Directions
- Combine orange juice, sugar and vinegar 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.
- Combine berries and peach in a serving dish. Add juice mixture, stirring gently. Sprinkle with basil. Best served within 20 minutes of preparing for maximum flavor and optimal temperature.