We decided to play with the iconic flavor combination of strawberries and rhubarb but we wanted to change things up. We substituted sorrel, a family member, for the the rhubarb. We seasoned the mixture with olive oil and salt. A rough mixing released some strawberry juices to dress the sorrel. The flavors blended as a savory condiment. While we ate it on its own, the salad would work well with fish, meat, additional vegetables, and cheese.