Pickled Cucumber, Onion & Bell Pepper Salad

🥒 Pickled Cucumber, Onion & Bell Pepper Salad

Crisp, tangy, and refreshing Mediterranean side dish

This pickled cucumber, onion, and bell pepper salad is bright, crunchy, and bursting with flavor. Thinly sliced vegetables are quickly pickled in a light vinegar dressing with a touch of sweetness and olive oil. It’s the perfect make-ahead salad—great with grilled meats, sandwiches, or as a refreshing mezze side.

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📝 Ingredients

• 2 large cucumbers, thinly sliced

• 1 medium red onion, thinly sliced

• 1 bell pepper (red or yellow), thinly sliced

• ½ cup white wine vinegar or apple cider vinegar

• 2 tbsp extra-virgin olive oil

• 1–2 tbsp honey or sugar (to taste)

• ½ tsp salt

• ½ tsp black pepper

Optional Mediterranean additions

• 1 clove garlic, thinly sliced

• ½ tsp dried oregano

• Fresh dill or parsley

• Pinch of red pepper flakes

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👩‍🍳 Instructions

1. Prep the vegetables
   Place sliced cucumbers, onion, and bell pepper in a large bowl or jar.

2. Make the dressing
   Whisk vinegar, olive oil, honey, salt, pepper, and optional garlic or oregano.

3. Combine
   Pour dressing over vegetables and toss well to coat.

4. Marinate
   Cover and refrigerate for 30 minutes to 2 hours for best flavor.

5. Serve
   Toss again before serving and garnish with fresh herbs if desired.

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🌿 Mediterranean Serving Ideas

• Serve alongside grilled chicken or fish

• Add to pita wraps or gyros

• Spoon over hummus or labneh

• Toss with chickpeas for extra protein

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❓ Q & A

Q: How long does this salad last?
Stored in the fridge, it stays crisp for 3–4 days.

Q: Can I make it sugar-free?
Yes—skip the sweetener or use a natural alternative.

Q: Do I need to peel the cucumbers?
No, but you can peel them partially for a softer texture.

Q: Can I use other vegetables?
Absolutely! Carrots, radishes, or cherry tomatoes work great.

Q: Is this a true pickle?
It’s a quick pickle—no canning required and ready fast.