Pickle Chopped Salad

Pickle Chopped Salad

Recipe by Jumoke Jackson


2 cucumbers 

4 plum tomatoes 

1 red onion 

½ cup feta cheese 

2 tablespoons olive oil 

2 tablespoons red wine vinegar 

Dill finishing salt, to taste 

black pepper, to taste 

1 tablespoon Meyer lemon juice 

1 teaspoon sugar 

1/2 cup kalamata olive 

½ cup Vlasic Kosher Dill Pickles, chopped  

¼ cup Vlasic Sweet Heat Pickle Chips, chopped  


Peel the cucumbers. Slice the cucumbers into discs, and then quarter the discs to make half-moons. Place in a large salad bowl. 

Cut the tomatoes into quarters lengthwise, and then rotate and cut into large chunks. Add to the salad bowl. 

Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and add to the bowl. 


Add the feta cheese, olive oil, red wine vinegar, salt, pepper, sugar, lemon juice, Vlasic pickles, and olives to the salad bowl and toss gently. 

Dig in! 

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Pickle Chopped Salad

Join Chef Jumoke Jackson as he puts the pickle in picklenball with Vlasic and this Pickle Chopped Salad

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