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Pickled Rhubarb & Strawberry Salad

Delicious Pickled Rhubarb & Strawberry Salad for Spring Joy

Experience the flavors of spring with this vibrant Pickled Rhubarb & Strawberry Salad, featuring creamy burrata and fresh ingredients.
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Prep Time 15 minutes
Cook Time 5 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickling
  • 1 cup White Balsamic Vinegar
  • 0.5 cup Sugar Honey works well as a natural sweetener.
  • 1 tablespoon Kosher Salt Sea salt can be used.
  • 1 teaspoon Fennel Seeds Optional.
  • 2 cups Rhubarb Thinly sliced, only stalks are edible.
For the Salad
  • 2 cups Strawberries Sliced, ensure they are ripe.
  • 1 tablespoon Orange Zest Lemon zest is a substitute.
  • 0.25 cup Fresh Basil Leaves Mint can replace basil.
  • 0.25 cup Toasted Pistachios Almonds can be used as an alternative.
  • 1-2 balls Burrata Cheese Fresh mozzarella can work in a pinch.
For Dressing and Garnish
  • 2 tablespoons Extra Virgin Olive Oil High-quality oil is recommended.
  • Black Sesame Seeds Optional for garnish.
  • Flaky Sea Salt & Black Pepper Adjust to taste.

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Slotted spoon

Method
 

Pickling Rhubarb
  1. In a medium saucepan, combine white balsamic vinegar, sugar, kosher salt, and fennel seeds. Heat over medium-high for 2 minutes until dissolved. Pour over rhubarb in a bowl, allow to cool, then refrigerate for at least 1 hour.
Prepare the Salad
  1. In a large mixing bowl, combine sliced strawberries, orange zest, fresh basil leaves, and toasted pistachios. Toss gently until evenly mixed.
Finish the Salad
  1. Strain pickled rhubarb and add to the salad mixture, folding gently.
Dress the Salad
  1. Drizzle olive oil and reserved pickling liquid over salad. Season with flaky sea salt and pepper, tossing to coat.
Serve
  1. Transfer salad to a serving bowl and top with torn burrata cheese. Serve with toasted bread or crostini.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 12gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Refrigerate the salad and burrata separately if making ahead to preserve texture.

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