Italian Berry Salad

"This recipe is adapted from the Barefoot Contessa. Though summer is the best time for sweet and juicy berries, this recipe works throughout the year, making not-so-ripe berries delicioso!!"
photo by tomsawyer photo by tomsawyer
photo by tomsawyer
Ready In:




  • Over medium heat, bring 1/4 cup balsamic vinegar to simmer until reduced to thin syrup consistency(about 15 minutes). It should coat the back of a spoon.
  • Remove reduction from heat to cool.
  • In a large bowl gently mix fruit, careful not to smash raspberries.
  • Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
  • Stir to coat, again careful not to smash berries.
  • Cover and place in refrigerator for 30 - 45 minutes.
  • May be served plain in small bowl or with a dollop of Cool Whip, or as a topping spooned over plain cake or ice cream.

Questions & Replies

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  1. tomsawyer
    This was a really good berry salad that I made for my sister's italian themed birthday party. The balsamic vinegar, I found, cooled very fast and really didn't need to be cooled at all. Because if I left it for a while it would harden and then I had to reheat it. I found that I just had to pour it straight over the berries right away. I found that with it cooling in the fridge and the combination of sugar and balsamic vinegar created a lovely juice in addition to the berries. We served this with Cool Whip and sorbet/gelato. Thanks!
  2. Pimienta
    This was great! I served it for a dinner party, with ice cream. Everyone loved it.
  3. Montana Heart Song
    You have posted a winner again!! Great. I have to use mixed berries which are frozen, thawed and drained. This is very easy to prepare and serve.I will make again with frozen berries and I am sure when fresh berries are available it will be another "taste sensation" Thanks CeCe for Posting.


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