Here’s a Mediterranean-style pickled cucumber, onion & bell pepper salad — tangy, crunchy, and full of bright flavors 🥒🫑🧅✨
🥗 Mediterranean Pickled Cucumber, Onion & Bell Pepper Salad
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cloves garlic, minced
- ½ cup white vinegar (or red wine vinegar)
- ¼ cup olive oil
- 1–2 tbsp sugar (optional, balances acidity)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional, for heat)
- 2–3 tbsp fresh parsley, chopped
Instructions
1️⃣ Prepare the Vegetables
- Thinly slice cucumbers, onions, and bell peppers.
- Place in a large bowl.
2️⃣ Make the Dressing
- In a small bowl, whisk together vinegar, olive oil, sugar, salt, pepper, oregano, red pepper flakes, and minced garlic.
3️⃣ Combine
- Pour the dressing over the vegetables.
- Toss well to coat evenly.
4️⃣ Marinate
- Cover and refrigerate for at least 30 minutes, preferably 1–2 hours for flavors to meld.
- Can be stored in an airtight container in the fridge for up to 3–4 days.
5️⃣ Serve
- Garnish with chopped parsley.
- Serve as a side salad, with grilled meats, or on a Mediterranean platter.
🔥 Tips
- Use seedless cucumbers or peel if desired to reduce bitterness.
- For extra Mediterranean flavor, add a few Kalamata olives or feta cubes.
- Swap red wine vinegar for lemon juice for a fresher citrusy tang.
- For crunchier pickling effect, slice vegetables thinly and let sit in fridge overnight.
If you want, I can also give a quick 15-minute fridge pickled version or a longer fermented style for more depth of flavor.
Do you want it quick-pickled or fully marinated overnight?
