Katie Lee Biegel’s Chopped Dill Pickle Salad Looks So Tasty, Fans Say They Want It for Breakfast

They might not *technically* be a summer vegetable, but dill pickles always seem to be in the running for best summer flavor. They bring such zing and briny brightness to delicious recipes like our Dill-Pickle Pasta Salad with Creamy Dill Dressing and Garlicky Pickle-Juice Vinaigrette. 

If you love the salty-sour crunch of a dill pickle spear, bringing that flavor and texture to a big salad could be the perfect lunch or dinner option of your dreams. And while we love our pasta salad take, Katie Lee Biegel’s zesty Chopped Dill Pickle Salad recipe just shot up to the top of our must-make list. The Food Network host shared her recipe on Instagram this week, where commenters responded with heart-eyes and high praise.

“I don’t want to be dramatic, but I would die for this,” one fan shared. Others were planning a grocery store trip to snap up salad ingredients ASAP, and one commenter shared that the recipe had altered their whole morning: “Now I want this for breakfast!!”

You’ll probably need a trip to the grocery store to grab all the ingredients for this salad—it’s a long list—but if you need a warm-weather main dish, it’s hard to imagine something more fun than this salad. For the dressing, you’ll need mayo, plain yogurt, buttermilk, fresh chives, fresh flat-leaf parsley, dried dill, dill pickle juice, white vinegar, salt, black pepper and garlic powder.

Katie tops her salad with a fun, crunchy layer of toasted breadcrumbs, so be sure to pick up a little butter, olive oil, panko breadcrumbs and salt for the extra texture and buttery flavor. As for the main salad, you’ll need curly kale, romaine, red cabbage, cauliflower, fresh dill, chickpeas, radishes and dill pickles. If you want to cut down on prep time, look for pre-cut veggies in the produce section of your supermarket. But if you have the time to spare, get ready to start chopping. This salad’s variety of greens benefits from being finely chopped and tossed, so each bite has a little bit of everything.

When you’re ready to put the salad together, it’s a simple method. Biegel combines all of her salad dressing ingredients in a medium bowl and whisks to combine. Feel free to dunk a veggie piece in the dressing and make sure the seasoning tastes just the way you like it! After all, if you have any extra dressing, you can use it as a simple veggie dip later in the week. Biegel says you can keep the dressing in the fridge for up to seven days.

To make your breadcrumb topping, you’ll just need a skillet and your ingredients. Get the butter and oil melting and mingling in the pan, then add in your panko and a pinch of salt. Let the breadcrumbs cook for a few minutes, keeping an eye on them. You want to remove them from the pan once they’re a nice golden brown color. Set them aside until it’s time to serve your salad.

As for the main event, pulling it together is also a fairly simple task. Once your greens are well chopped, combine all of the main ingredients in a very large bowl—you’ll want plenty of room to toss your salad and get everything coated in delish pickle dressing. When your ingredients are ready, drizzle the dressing around the rim of the bowl and start tossing. Then you’re ready to serve! Katie opts to serve out of one big bowl, with the breadcrumbs in a fine layer on top. But if you’re dishing up everyone’s plates, opt to sprinkle the breadcrumbs onto each serving—that way, you won’t end up with soggy crumbs before you even get to the table.

Of course, there’s tons of room to customize this recipe. You could add rotisserie chicken or grilled salmon for some protein. Or, if you want more plant-based protein, opt for the full can of chickpeas in the salad blend and swap Greek yogurt in for plain yogurt in the dressing. However you dish it up, just remember to pair with a lovely summer day and perhaps some extra pickles on the side.