Sourdough-Pickled Vegetable Salad with Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant salad featuring house-pickled vegetables and a tangy herb vinaigrette, with sourdough croutons adding a deep, fermented bite. This mediterranean-inspired salads (vegan) ready in about 35 minutes pairs julienned carrots, thinly sliced cucumber, thinly sliced red onion 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 320 calories and feeds 2, 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

• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced red onion
• 3 tbsp apple cider vinegar
• 1/4 cup water
• 4 oz cubed sourdough bread
• 2 tbsp olive oil
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest

Instructions

1. Step 1: In a small saucepan, combine 3 tbsp apple cider vinegar and 1/4 cup water; bring to a simmer and add 1 cup julienned carrots, 1 cup sliced cucumber, and 1/2 cup sliced red onion, then simmer for 3 minutes until vegetables are tender-crisp.
2. Step 2: Remove from heat, let cool to room temperature, then transfer to a bowl and refrigerate for 1 hour to pickle.
3. Step 3: Preheat oven to 375°F; toss 4 oz cubed sourdough bread with 2 tbsp olive oil, spread on a baking sheet, and bake for 10 minutes until golden and crisp.
4. Step 4: In a separate bowl, whisk together 1 tbsp chopped dill, 1 tsp lemon zest, and 1/4 cup of the pickling liquid; toss with the cooled vegetables and sourdough croutons before serving.