Pickled Rhubarb & Strawberry Salad with Burrata and Toast

I make this Pickled Rhubarb & Strawberry Salad with Burrata and Toast when I want something vibrant, fresh, and beautifully balanced. The sweet strawberries and tangy pickled rhubarb pair perfectly with creamy burrata and crisp toasted bread for a dish that feels both rustic and elegant.

Why You’ll Love This Recipe

I love how this salad combines sweet, tart, creamy, and crunchy elements all in one bite. The quick-pickled rhubarb adds a bright pop of acidity that contrasts beautifully with the juicy strawberries and rich burrata. The toasted bread turns it into something more substantial, making it perfect for brunch, a light lunch, or an impressive starter. I also appreciate how visually stunning it looks on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pickled rhubarb:

• 1 cup thinly sliced fresh rhubarb

• 1/4 cup apple cider vinegar

• 2 tablespoons honey or sugar

• 1/4 teaspoon salt

For the salad:

• 2 cups fresh strawberries, halved

• 2 balls burrata cheese

• 2 cups arugula or mixed greens

• 2 tablespoons olive oil

• 1 tablespoon balsamic glaze or vinegar

• 1/4 teaspoon black pepper

• 4 slices rustic bread

• 1 tablespoon olive oil for brushing

Directions

1. I begin by preparing the quick pickled rhubarb. I combine apple cider vinegar, honey, and salt in a small bowl and stir until dissolved.

2. I add the sliced rhubarb and let it sit for at least 20–30 minutes to pickle.

3. While the rhubarb pickles, I brush the bread slices lightly with olive oil and toast them in a skillet or oven at 375°F until golden and crisp.

4. In a large bowl, I gently toss the arugula and strawberries with olive oil and black pepper.

5. I arrange the greens and strawberries on a serving platter.

6. I drain the pickled rhubarb slightly and scatter it over the salad.

7. I place the burrata on top and drizzle everything lightly with balsamic glaze.

8. I serve the salad with the toasted bread on the side or layered underneath for a more rustic presentation.

Servings and timing

This recipe serves about 4 people as a starter or light meal.

I usually spend around 15 minutes preparing everything and allow at least 20–30 minutes for the rhubarb to pickle. In total, I have it ready in about 40–45 minutes.

Variations

I sometimes add toasted pistachios or almonds for extra crunch. If I want a more savory twist, I drizzle a bit of extra virgin olive oil and sprinkle flaky sea salt over the burrata. I also enjoy adding fresh basil or mint for a fragrant herbal touch.

storage/reheating

I store the pickled rhubarb separately in an airtight container in the refrigerator for up to 1 week.

I assemble the salad fresh when ready to serve. The toasted bread is best enjoyed immediately, but I can re-crisp it in the oven for a few minutes if needed.

FAQs

Can I pickle the rhubarb ahead of time?

Yes, I often prepare it a day in advance. The flavor becomes even more vibrant after resting in the refrigerator.

Can I use frozen rhubarb?

Yes, I thaw and drain it well before pickling, though fresh rhubarb provides the best texture.

What can I use instead of burrata?

I substitute fresh mozzarella or creamy goat cheese if burrata isn’t available.

Is this salad very sweet?

It has a natural sweetness from the strawberries, balanced by the tart pickled rhubarb and creamy cheese.

Can I serve this without bread?

Yes, I can serve it as a simple salad on its own, though I love the added texture from the toast.

Conclusion

I love how this Pickled Rhubarb & Strawberry Salad with Burrata and Toast delivers bold flavor contrasts and beautiful presentation in one dish. It’s fresh, seasonal, and perfect whenever I want something light yet memorable.