Strawberry Rhubarb Salad
Enjoy a bright and crunchy strawberry rhubarb salad (or appetizer) that perfectly balances sweet and tart flavors for any meal.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
Quick-Pickled Rhubarb (Make this at least an hour in advance, or up to 5 days ahead)
- 1 cup rhubarb cut into small chunks, about 1 stalk
- ½ cup white balsamic vinegar or champagne vinegar
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon fennel seeds
Salad Ingredients
- 1 pint ripe strawberries quartered or sliced
- 1 teaspoon orange zest
- ¼ cup fresh basil leaves torn or julienne (sliced into ribbons)
- 2-4 tablespoons chopped toasted pistachios I like to use 4 for more crunch. Almonds work well too if you don't like pistachios
- quick-pickled rhubarb from above
- 2 tablespoons quick-pickling liquid
- 1-2 balls burrata cheese
- 1½ tablespoons extra virgin olive oil plus more to garnish
- 1 teaspoon black sesame seeds optional
- pinch flaky sea salt
- few cracks freshly cracked black pepper
- crusty bread crostini, or grilled sourdough (for serving)
Instructions
Make the pickled rhubarb
- In a small saucepan, bring vinegar, sugar, salt, and fennel seeds to a simmer. Stir until sugar dissolves, about 1-2 minutes. Remove from heat and pour over the sliced rhubarb in a heat-safe bowl or jar. Let cool to room temperature, then refrigerate for at least 1 hour (up to 5 days) before using.
For the salad
- In a mixing bowl, toss strawberries with 1 teaspoon orange zest. Then, add in ¼ cup torn basil and 2-4 tablespoons chopped pistachios. Using a slotted spoon, strain the rhubarb from the pickling liquid and add it to the salad. Reserve the pickling liquid.
- Drizzle the salad with 1 ½ tablespoons of olive oil, 2 tablespoons of the pickling liquid, 1 teaspoon of black sesame seed (if using), and season with flaky salt and pepper. Gently toss to combine.
- Spoon the salad onto a serving plate or shallow bowl. Tear open the burrata and nestle it in the center.
- Top with a few extra fennel or sesame seeds and a drizzle of olive oil, if you like. Serve with toasted bread or crostini on the side.
- Best when served immediately, but can be stored for up to one day.
Nutrition
Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.2mgSodium: 301mgPotassium: 322mgFiber: 3gSugar: 17gVitamin A: 131IUVitamin C: 73mgCalcium: 67mgIron: 1mg
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