Here’s a fresh, tangy Mediterranean pickled cucumber, onion & bell pepper salad recipe — crisp, colorful, and perfect as a side or appetizer.
🥗 Ingredients (4 servings)
- 1 large cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced (optional)
- ½ cup white vinegar or red wine vinegar
- ½ cup water
- 2 tablespoons olive oil
- 1 teaspoon sugar (optional, balances acidity)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- Fresh parsley for garnish
👩🍳 Instructions
1️⃣ Prepare the vegetables
- Thinly slice cucumber, bell peppers, and onion.
- Place in a large bowl.
2️⃣ Make the pickling liquid
- In a small saucepan, combine vinegar, water, sugar, salt, and pepper.
- Heat until sugar and salt dissolve. Let cool slightly.
3️⃣ Combine & marinate
- Pour the pickling liquid over the vegetables.
- Add olive oil, oregano, garlic, and red pepper flakes.
- Toss well to coat evenly.
4️⃣ Chill
- Cover and refrigerate at least 1 hour (overnight for stronger flavor).
5️⃣ Serve
- Garnish with fresh parsley before serving.
- Enjoy as a side salad, on sandwiches, or with grilled meats.
💡 Tips & Variations
- Add olives or feta cheese for a more Mediterranean touch.
- Use different colored bell peppers for a vibrant look.
- Adjust acidity by adding more or less vinegar to taste.
- Can be stored in the fridge for 3–4 days; flavors improve as it sits.
If you want, I can also give a quick 10-minute version that doesn’t require marinating overnight — still tangy and flavorful.
Do you want me to do that?
