Berry Salad with Balsamic Sugar Sauce

We've had a few hot (and thunderstormy) days around here lately and I felt like I needed a little pick-me-up. There's nothing quite like being oh so ready for sunshine and the weather having different plans. I craved something that felt like summer and that provided refreshment from the hot and muggy outside. Fresh, chilled berries seemed like just the cure!  

I did a little internet search and came up with this recipe, courtesy of Ina Garten (aka The Barefoot Contessa) and foodnetwork.com. I substituted blackberries for the raspberries because I couldn't find them and used a touch less sugar than the recipe calls for. It was just what the doctor ordered and a huge hit with my friends, too. I've made this twice now and it is just as good alone or as a topping for tangy Greek yogurt. I bet it would be delicious with ice cream, too.

Berry Salad

1 pint strawberries, hulled and cut in half

1 pint blueberries

1 pint raspberries

1 TBS good balsamic vinegar

1/4 cup sugar

fresh mint for garnish

Place 6 glasses in the refrigerator.

In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

Spoon the berries into chilled glasses and garnish with mint.

Enjoy!

Summer Salads

I've been working on two things lately - 1) my food photography and 2) using up the bounty of herbs from my Aerogarden. Two summer salads seemed to be a good way to work on both.

Yellow squash and zucchini sauteed with olive oil, thyme and chives. Seasoned with salt and pepper.

Panzanella salad. Tomatoes, crusty Italian bread, Italian and purple basil, olive oil and balsamic vinegar - mixed together. Seasoned with salt and pepper.

Enjoy!