- 1 1/2 cups pickled rhubarb
- 2 cups cherry tomatoes
- 2 Tbsp. olive oil
- Saltverk Flaky Sea Salt
- 1/2 lb rhubarb stalks, peeled
- 3/4 cups water
- 1/4 cup apple cider vinegar
- 1 1/2 tsp. sugar
- 1 1/2 tsp. Saltverk Flaky Sea Salt
To make the pickled rhubarb, slice the rhubarb across the grain on an angle and put slices into a heat proof jar or vessel.
Bring water, vinegar, sugar and salt to a boil in a pan. Cook 1 minute until sugar and salt dissolve. Pour liquid over rhubarb until covered and seal the jar or container. Chill 48 hours in refrigerator prior to serving.
To prepare the salad, slice ripe cherry tomatoes in half and add to a mixing bowl. Drain pickled rhubarb, and add pieces to the mixing bowl with the tomatoes. Add olive oil and a generous 1-2 tsp. of flaky sea salt. Toss and serve.
Serves: 2Shop Flaky Sea Salt