Description
Discover a vibrant salad recipe featuring crunchy pickled red onions and fresh cucumber. Perfect as a side dish or a tangy dip!
Ingredients
Scale
Quick-Pickled Onions
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp honey (or maple syrup)
- ½ tsp salt
- ½ cup warm water
Salad Base
- 5 cups mixed greens
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese (or avocado)
- ¼ cup fresh parsley or dill
Lemon Vinaigrette
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt & pepper to taste
Instructions
- Pickle Onions:
- Combine vinegar, honey, salt, and water in a jar. Add onions.
- Let sit 1 hour at room temp (or refrigerate overnight).
- Assemble Salad:
- In a large bowl, layer greens, cucumber, tomatoes, and drained pickled onions.
- Top with feta and herbs.
- Make Dressing:
- Whisk all dressing ingredients until emulsified.
- Serve:
- Drizzle dressing over salad. Toss gently and enjoy!
Notes
- For Crisper Onions: Soak in ice water 10 mins before pickling.
- Make-Ahead: Pickled onions last 3 weeks in the fridge.
- Protein Boost: Add grilled chicken or chickpeas.
- Vegan Swap: Use avocado instead of feta.
- Prep Time: 20
- Category: Dinner
- Method: No-Cook / Pickling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 6
- Fat: 18
- Carbohydrates: 12
- Fiber: 3
- Protein: 4
Keywords: Salad with Pickled Onions