From CookWise: The Hows & Whys of Successful Cooking with Over 230 Great-Tasting Recipes, by Shirley Corriher.
Since Marcella Hazan introduced balsamic vinegar to Americans, many people put it on strawberries. My friend Terry Ford, owner of the Enterprise newspaper in Ripley, Tennessee, adds brown sugar, which finishes off the sweetness and gives an even deeper red color to the berries. Some recipes call for fresh-cracked black pepper. I like to add a little salt. They are so eye-catching that you need to serve them in clear glass - I use a tall, moderately narrow vase. These are ideal at parties or as a light dessert.
What this recipe shows: Both brown sugar and balsamic vinegar stain berries for a deeper red color. The lightly acidic balsamic and the sweet brown sugar add refreshing sweet tangy flavor notes to enhance the berry flavor.
About 1 to 2 hours before serving time, toss the strawberries with the brown sugar, salt, and vinegar in a large mixing bowl. Refrigerate for about 30 minutes, then toss again. Refrigerate and toss again. Drain and serve cold in a clear glass container.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.