Pickled Rhubarb Salad w/ Tomatoes, Zucchini & Basil

This salad is light, zingy and very summery. I’d serve it alongside some grilled haloumi or a piece of fish, with plenty of heavily buttered bread to mop up the juice at the bottom of the bowl (it’s a combination of fresh tomato juice, lemon infused olive oil and vinegar and it is GREAT!). I also highly recommend going with the optional addition of Za’atar. Za’atar is a middle eastern spice mix containing oregano, sumac, salt, toasted sesame, thyme and marjoram in varying combinations. It is very delicious and - thanks to Yotam Ottolenghi and his devoted following of foodophiles - you should be able to find it at most specialty supermarkets.

Pickled Rhubarb Salad w/ Tomatoes, Zucchini & Basil

Serves 3-4 as a light side

Ingredients

100g rhubarb (1 stick), finely sliced

1/2 cup white vinegar

1/4 cup sherry vinegar

3 roughly chopped garlic cloves

1/4 tsp black pepper

1/4 tsp salt

1 small brown onion, finely sliced

Add 4-6 Roma tomatoes, thinly sliced

1 medium zucchini, thinly sliced

A handful (about a cup) of torn basil leaves

1/2 cup pistachio nuts

Salt and pepper to taste

1-2 teaspoons of Za’atar (optional)

For the infused olive oil

1/4 cup olive oil

4 finely sliced garlic cloves

Peel from one lemon

1-2 dried chillies, chopped (to taste)

Method

In a medium bowl, combine rhubarb, white vinegar, sherry vinegar, garlic, pepper, salt and onion. Mix together and put in the fridge to infuse and pickle for 10-20 minutes.

While the rhubarb and onions pickle, make the infused garlic. Put olive oil, garlic cloves, lemon peel and chilli in a small saucepan. Heat on the stove until the lemon and garlic become fragrant and slight to brown very slightly. Remove from the heat and let sit for 10 minutes.

Put pistachio nuts in a heavy bottomed frying pan and toast lightly until just brown and aromatic.

Remove the rhubarb and onions from the fridge and add roma tomatoes, zucchini and basil. Toss gently then drizzle with the infused olive oil and top with the toasted pistachios.

If you like, you can sprinkle with a few pinches of Za’atar before serving.