The secret ingredient, that separates my Strawberry Salad from all others, is cinnamon. Add just a few dashes (or a 1/4 of a teaspoon), and voila, your taste buds will rejoice.
Make sure and add the balsamic vinegar at the end, because once its added, it will start to cook the strawberries. And eat all of it in one night! The strawberries will be pickles by the next morning, mushy and sour.
Add the sugar at least a half hour before serving, placing the strawberries back into the fridge to sit. This will encourage them to make a syrup and absorb more of the sweetness.
Use nothing but fresh basil, too. I add basil more for a touch of color, but I can't imagine strawberry salad without the herb, either.
John ate the entire batch I made last night! I myself got only a few bites - I turned around and it was all gone. Which is just an excuse to make more, right?
