Here’s a bright, zesty Mediterranean-style pickled cucumber, onion & bell pepper salad — crisp, tangy, and perfect alongside grilled meats, fish, or falafel.
🥒 Mediterranean Pickled Cucumber, Onion & Bell Pepper Salad
Ingredients
- 2 large cucumbers (English or Persian), thinly sliced
- 1 small red onion, very thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ cup white wine vinegar (or red wine vinegar)
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1–2 tsp honey (or sugar)
- 1 tsp dried oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: chopped fresh parsley or dill
- Optional: crumbled feta cheese
Instructions
- Prep the vegetables
Slice cucumbers, onion, and bell peppers thinly for the best quick-pickle texture. - Make the dressing/brine
In a bowl or jar, whisk together vinegar, lemon juice, olive oil, honey, oregano, salt, and pepper until well combined. - Combine & marinate
Toss vegetables with the dressing until evenly coated.
Cover and refrigerate at least 30 minutes (1–2 hours is even better). - Finish & serve
Sprinkle with fresh herbs and feta if using. Serve chilled or at cool room temperature.
Flavor Tips
- Add sliced cherry tomatoes for extra sweetness.
- Include sliced Kalamata olives for a briny punch.
- For heat, add a pinch of red pepper flakes.
- Keeps well in the fridge for up to 3 days.
If you’d like, I can also give you a version that’s fully traditional Greek-style or one that’s more Middle Eastern-inspired.
