Ahhh yes 😌 that’s a fresh, tangy, Mediterranean-style salad—crunchy, vibrant, and perfect as a side or mezze. Here’s a solid recipe:
🥒 Mediterranean Pickled Cucumber, Onion & Bell Pepper Salad
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1–2 bell peppers (red, yellow, or orange), thinly sliced
- ½ cup white wine vinegar or apple cider vinegar
- ¼ cup olive oil
- 1 tbsp sugar (optional, balances acidity)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano (or 1 tbsp fresh)
- Optional: 1–2 cloves garlic, thinly sliced
- Optional garnish: chopped fresh parsley or dill
Instructions
- Prepare vegetables: Slice cucumbers, onion, and bell peppers thinly.
- Make pickling liquid: Whisk together vinegar, olive oil, sugar, salt, pepper, oregano, and garlic if using.
- Combine: Place vegetables in a bowl or jar and pour pickling liquid over them. Toss to coat evenly.
- Marinate: Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for deeper flavor.
- Serve: Chill, then garnish with fresh herbs before serving.
🔥 Pro Tips
- Slice vegetables thinly for faster pickling and better texture.
- Adjust vinegar/oil ratio to taste—more vinegar = tangier, more oil = smoother flavor.
- Great as a side for grilled meats, fish, or Mediterranean bowls.
- Can keep in fridge up to 5 days; flavor intensifies over time.
If you want, I can give a quick 15-minute “ready-to-eat” Mediterranean pickle salad that doesn’t require overnight marination but still tastes amazing.
Do you want me to do that?
