Description
A vibrant salad featuring sweet strawberries, tangy quick-pickled rhubarb, creamy burrata, and crisp toasted bread for a beautifully balanced and elegant dish.
Ingredients
- 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 balsamic vinegar
- 1/4 teaspoon black pepper
- 4 slices rustic bread
- 1 tablespoon olive oil, for brushing
Instructions
- Prepare the quick pickled rhubarb by combining apple cider vinegar, honey (or sugar), and salt in a small bowl. Stir until dissolved.
- Add the sliced rhubarb and let it sit for at least 20–30 minutes to pickle.
- Brush the bread slices lightly with olive oil and toast them in a skillet or in a 375°F oven until golden and crisp.
- In a large bowl, gently toss the arugula and strawberries with olive oil and black pepper.
- Arrange the greens and strawberries on a serving platter.
- Drain the pickled rhubarb slightly and scatter it over the salad.
- Place the burrata on top and drizzle lightly with balsamic glaze or vinegar.
- Serve with the toasted bread on the side or layered underneath for a rustic presentation.
Notes
- Pickled rhubarb can be made up to 1 day in advance for deeper flavor.
- Store pickled rhubarb in an airtight container in the refrigerator for up to 1 week.
- Add toasted pistachios or almonds for extra crunch.
- Fresh basil or mint adds a fragrant herbal note.
- Substitute fresh mozzarella or goat cheese if burrata is unavailable.
- Re-crisp toasted bread in the oven for a few minutes if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 14g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
