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