This salad is the gift that keeps giving. It’s filled with sweet and crunchy vegetables, and then it’s topped with a quickly pickled onion and drizzled with tangy dill dressing. Oh, and there’s also a bit of salty feta just to really round out all of the flavors. This is the lunch of champions!
Colorful ACV chopped veggie salad ingredients, substitutions, and tips
1 small red onion, thinly sliced
½ cup + 1 tablespoon apple cider vinegar, divided
½ cup filtered water
1 teaspoon black peppercorns
1 large red pepper, diced
3 mini-cucumbers, diced
1 large tomato, diced
2 tablespoons olive oil
1 teaspoon dried dill
1 teaspoon dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons crumbled feta
Diet compatibility + substitutions
As written, this recipe is:
- Paleo
- Grain-free
- Keto
While it isn’t dairy-free or vegan as written, all you have to do is substitute a vegan alternative for the feta cheese, and you’re good to go!
If you want to add other vegetables to the quick-pickled onions, a bit of jalapeno and thinly sliced carrots or celery would be amazing!
Also – if you’re planning on making this salad ahead of time, just hold off on the cheese until just before serving.
How to make this ACV chopped veggie salad (step-by-step instructions)
Colorful Apple Cider Vinegar Chopped Veggie Salad Instructions:
Pack the onions tightly in a very clean ½ pint jar. Reserve.
In a small saucepan bring ½ cup of apple cider vinegar, filtered water, and peppercorns to a simmer.
Reduce heat to low, and simmer for 5 minutes.
Remove from heat and let cool for 15 minutes.
Pour the brine over the onions, and let sit until they reach room temperature. Refrigerate for up to 2 weeks.
Place the bell pepper, cucumber, and tomato on a platter in rows. Top with desired amount of pickled onions.
In a small bowl, whisk together olive oil, remaining apple cider vinegar, dill, mustard, salt, and pepper.
Drizzle over salad, and top with feta.
Recipes and Tips:
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Colorful Apple Cider Vinegar Chopped Veggie Salad
This salad is filled with sweet and crunchy vegetables, and then it’s topped with a quickly pickled onion and drizzled with tangy dill dressing and topped with feta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes (Including cooling time)
- Yield: Serves 4. 1x
Ingredients
1 small red onion, thinly sliced
1/2 cup + 1 tablespoon apple cider vinegar, divided
1/2 cup filtered water
1 teaspoon black peppercorns
1 large red pepper, diced
3 mini-cucumbers, diced
1 large tomato, diced
2 tablespoons olive oil
1 teaspoon dried dill
1 teaspoon dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons crumbled feta
Instructions
Pack the onions tightly in a very clean ½ pint jar. Reserve.
In a small saucepan bring ½ cup of apple cider vinegar, filtered water, and peppercorns to a simmer.
Reduce heat to low, and simmer for 5 minutes.
Remove from heat and let cool for 15 minutes.
Pour the brine over the onions, and let sit until they reach room temperature. Refrigerate for up to 2 weeks.
Place the bell pepper, cucumber, and tomato on a platter in rows. Top with desired amount of pickled onions.
In a small bowl, whisk together olive oil, remaining apple cider vinegar, dill, mustard, salt, and pepper.
Drizzle over salad, and top with feta.
Nutrition Facts
- Serving Size: 1
- Calories: 846
- Sugar: 6.1g
- Sodium: 596mg
- Fat: 63.3g
- Saturated Fat: 15.8g
- Carbohydrates: 78.5g
- Fiber: 27.8g
- Protein: 17.4g
- Cholesterol: 45mg
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