Fermented Half-Sour Pickle Salad with Dill and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A refreshing salad featuring half-sour fermented pickles with bright cucumber flavors, combined with fresh herbs and a garlic vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs finely chopped fresh dill, minced garlic cloves, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 90 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 ounces, sliced into 1/4-inch rounds half-sour pickles
• 2 tbsp, finely chopped fresh dill
• 2 cloves, minced garlic cloves
• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 cup, thinly sliced red onion
• 1/4 tsp, freshly ground black pepper
• 1/2 tsp sea salt
• 4 cups mixed salad greens

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper until fully emulsified and fragrant.
2. Step 2: In a large salad bowl, combine 8 ounces of sliced half-sour pickles, 1/4 cup thinly sliced red onion, 2 tbsp finely chopped fresh dill, and 4 cups mixed salad greens. Toss gently to mix.
3. Step 3: Pour the garlic vinaigrette over the salad and toss again until all ingredients are lightly coated. Serve immediately for a refreshing, tangy crunch.