Early Summer Salad with Cucumber, Feta and Rhubarb Vinaigrette

This recipe serves four. 


  • 1 cup rhubarb, cut into ½-inch pieces
  • 3 Tbsp. sugar
  • ¼ cup white balsamic vinegar
  • ½ cup extra virgin olive oil
  • 4 cups salad greens: spring mix, arugula, romaine, cut into 1-inch pieces
  • ½ cup red onions, thinly sliced
  • ½ cup cucumber, peeled, seeded and diced
  • ¼ cup crumbled feta cheese
  • Salt and black pepper


  • In a small sauce pan, combine the rhubarb and sugar. Toss well, cover and gently simmer for about 3 minutes to allow the juices to come out of the rhubarb.
  • Strain the juices into a mixing bowl, reserving the rhubarb for the salad. To the same bowl, add the white balsamic vinegar and gradually drizzle in the olive oil while whisking.
  • Season dressing to taste with salt and black pepper.
  • Combine the salad greens, reserved rhubarb, onions, feta and cucumber. Toss with enough of the dressing to coat lightly.
  • Divide among four plates. Enjoy!

Lincoln Culinary Institute 

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