Here’s a crisp, tangy Mediterranean Pickled Cucumber, Onion & Bell Pepper Salad — perfect as a refreshing side or antipasto 🥒🌶️🧅
🥗 Mediterranean Pickled Cucumber, Onion & Bell Pepper Salad
Ingredients (Serves 4–6)
- 2 large cucumbers (English or Persian), thinly sliced
- 1 small red onion, 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 olive oil
- 1–2 tsp honey or sugar (to taste)
- 1 tsp dried oregano
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: fresh parsley or dill for garnish
- Optional: crumbled feta cheese
Instructions
- Prep vegetables
Slice cucumbers, onion, and bell peppers thinly for quick pickling. - Make the pickling dressing
Whisk together vinegar, olive oil, honey, oregano, salt, and pepper in a bowl or jar. - Combine & marinate
Toss vegetables with the dressing until evenly coated. Cover and refrigerate at least 30 minutes (longer for more flavor). - Serve
Garnish with fresh herbs or feta if desired. Serve chilled or at cool room temperature.
Tips
- For a slightly sweeter salad, increase honey or sugar by 1 tsp.
- Add sliced cherry tomatoes or Kalamata olives for extra Mediterranean flair.
- Keeps well in the fridge up to 3 days, but best fresh.
You can also make a quick 10-minute version by tossing the raw vegetables in the dressing without chilling — they’ll be crisp and flavorful immediately.
