Ingredients
Breadcrumbs
- 1 1/2 tablespoons olive oil or butter
- 2 cups fresh breadcrumbs
- 1/4 teaspoon garlic powder
- Kosher salt, to taste
Salad
- 2 cups chopped romaine lettuce
- 2 cups finely chopped kale
- 2 cups finely chopped red cabbage
- 2 cups finely chopped cauliflower
- 1 cup diced cucumber
- 2 green onions, chopped
- 3/4 cup feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup chopped parsley
Dressing
- 1 cup plain Greek yogurt
- 1/3 cup roughly chopped dill pickle
- 2 tablespoons fresh lemon juice
- 1 tablespoon dill pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- Kosher salt and black pepper, to taste
Instructions
- Toast the breadcrumbs: Heat olive oil or butter in a skillet over medium heat. Add the fresh breadcrumbs, garlic powder, and a pinch of kosher salt. Cook, stirring often, until the breadcrumbs turn golden brown and crispy, about 3 to 5 minutes. Remove from heat and let cool.
- Prepare the salad: In a large bowl, combine the chopped romaine, kale, red cabbage, cauliflower, diced cucumber, chopped green onions, feta cheese, fresh dill, and parsley. Toss gently to combine all the ingredients evenly.
- Make the dressing: In a medium bowl, whisk together the Greek yogurt, chopped dill pickles, fresh lemon juice, dill pickle juice, garlic powder, onion powder, chopped fresh dill, and parsley until smooth. Season with kosher salt and black pepper to your taste.
- Toss: Pour the prepared dressing over the salad mixture and toss everything together until the salad is evenly coated with the dressing.
- Add breadcrumbs and serve: Sprinkle the toasted and cooled crispy breadcrumbs over the top of the salad just before serving for added texture and crunch. Serve immediately.
Notes
- Use day-old bread to make fresh breadcrumbs for better texture when toasting.
- Adjust the amount of garlic and onion powder in the dressing to suit your taste preferences.
- Use gluten-free breadcrumbs if you need to make this salad gluten-free.
- For a vegetarian version, ensure feta cheese is made with microbial rennet.
- To keep the breadcrumbs crispy, add them just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
