Vibrant Apple Cider Vinaigrette Chopped Vegetable Salad

This vibrant salad is a delightful combination of crisp, sweet vegetables, quickly pickled red onion, and a bright dill vinaigrette, finished with a sprinkle of salty feta. It’s perfect for a fresh lunch, a colorful side, or a make-ahead option when you want something light and satisfying.

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 bell 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, and keto-friendly. To make it dairy-free or vegan, substitute a plant-based feta alternative or omit the cheese. For extra crunch and flavor in the quick-pickled onions, try adding thinly sliced carrots, celery, or a few slices of jalapeño.

If you plan to prepare the salad ahead of time, store the dressing separately and add the feta just before serving to keep the texture fresh.

How to make this ACV chopped veggie salad (step-by-step instructions)

Colorful Apple Cider Vinegar Chopped Veggie Salad Instructions:

Pack the sliced red onion tightly into a very clean ½-pint jar and set aside.

In a small saucepan, combine ½ cup of apple cider vinegar, the filtered water, and the black peppercorns. Bring to a gentle simmer.

Lower the heat and let the mixture simmer for 5 minutes, then remove the pan from heat and allow it to cool for about 15 minutes.

Pour the cooled brine over the onions, seal the jar, and let the onions sit until they reach room temperature. Refrigerate and use within two weeks.

On a serving platter, arrange the diced red pepper, cucumbers, and tomato in rows or a simple pile, then top with the desired amount of quick-pickled onions.

In a small bowl, whisk together the olive oil, the remaining 1 tablespoon of apple cider vinegar, dried dill, Dijon mustard, kosher salt, and freshly ground black pepper until combined.

Drizzle the dill vinaigrette over the salad and finish with crumbled feta just before serving.

Notes and variations:

• Make the pickled onions ahead to save time—flavor improves after a few hours.
• Add other raw vegetables like thinly sliced radish, shredded carrot, or a few sliced olives for extra variety.
• For a heartier salad, toss in cooked chickpeas or shredded rotisserie chicken just before serving.