Quick Pickled Salad with Burrata and Grilled Bread

Prep Time 45 minutes


  • 1 cucumber sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 3 shakes of red pepper flakes
  • 1 sprig of fresh dill
  • 10 whole peppercorns
  • 1 pint of baby heirloom tomatoes halved
  • 8 large leaves of basli thinly sliced
  • 3 Tablespoons of chives freshly diced
  • 1 to 2 large pieces of Burrata Cheese
  • 3 slices of fresh bread grilled
  • Olive oil
  • 1 lemon juiced
  • Salt & pepper to taste


  1. 1) In a small resealable jar (like these Le Parfait jars), combine your sliced cucumbers, sliced red onion, apple cider vinegar, water, salt, sugar, red pepper flakes, dill, and peppercorns. Make sure that all of the veg are covered with liquid. If they aren't covered to the top, continue adding equal parts of apple cider vinegar and water until fully submerged. Seal the container shut, and shake to combine.
  2. 2) Set in fridge for 30 minutes up to 3 weeks.
  3. 3) Prep your tomatoes and fresh herbs. Put into your serving bowl and set aside.
  4. 4) Grill your bread (I recommend serving one large slice per salad), by brushing it with olive oil and placing it on the grill or a grill pan on your stove top. Grill until char marks show but you don't want to over crisp it.
  5. 5) After 30 minutes has elapsed, remove your quick pickled veggies from the fridge and drain the brine. Toss in your salad with the tomatoes and herbs and top with a squeeze of lemon and salt and pepper to taste.
  6. 6) Each persons salad should have one lump of burrata and one slice of grilled bread, plate accordingly.
  7. 7) Serve cold or room temperature.