When you want a quick, fruity side to lighten up a brunch, but you want to make it a little fancy, this berry fruit salad is a winner. It’s an adaptation from a Barefoot Contessa recipe, so it borders on indulgent with a 1/4c. sugar, but feel free to trim that down.
- 1 pint strawberries, hulled and cut in half
- 1 pint blueberries
- 1 pint raspberries
- 1 tbsp. balsamic vinegar
- ¼ cup sugar
- In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove from refrigerator and serve.