Mediterranean Pickled Cucumber, Onion & Bell Pepper Salad
Fresh, crisp, and delightfully tangy, this Mediterranean Pickled Cucumber, Onion & Bell Pepper Salad is the kind of simple recipe that delivers big flavor with minimal effort. Lightly pickled vegetables soak in a fragrant vinegar marinade infused with herbs, garlic, and spices, creating a refreshing salad that works beautifully as a side dish, sandwich topper, or mezze platter addition. It’s vibrant, crunchy, and irresistibly refreshing—especially on warm days.
What makes this salad special is its balance. The cucumbers provide hydration and crunch, the onions add a gentle bite, and the bell peppers bring sweetness and color. The quick pickling process softens the vegetables just enough while preserving their freshness. Unlike traditional pickles, this salad remains light and crisp, making it ideal for everyday meals or healthy eating plans.
Ingredients
For the Salad:
- 2 large cucumbers, thinly sliced
- 1 medium red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced (optional, for extra color)
- 2 tablespoons fresh dill or parsley, finely chopped
For the Pickling Marinade:
- ½ cup white vinegar or apple cider vinegar
- ¼ cup water
- 2 tablespoons olive oil
- 1½ tablespoons sugar or honey
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon mustard seeds (optional, but traditional)
- 1 small garlic clove, thinly sliced
Instructions
Begin by preparing the vegetables. Wash all produce thoroughly. Slice the cucumbers into thin rounds or half-moons, depending on your preference. Thinly slice the red onion and bell peppers for even pickling. Place all the sliced vegetables into a large bowl or a wide-mouth glass jar.
Next, prepare the pickling marinade. In a small saucepan, combine the vinegar, water, olive oil, sugar or honey, salt, black pepper, oregano, mustard seeds, and sliced garlic. Warm the mixture over low heat, stirring gently until the sugar fully dissolves. Do not bring the mixture to a boil—gentle heat is enough to meld the flavors.
Carefully pour the warm marinade over the vegetables, ensuring everything is well coated. Toss gently to distribute the liquid evenly. Cover the bowl or seal the jar and refrigerate for at least 30 minutes. For best flavor, allow the salad to rest for 2–3 hours so the vegetables absorb the tangy, herby marinade.
Before serving, give the salad a light toss and sprinkle with fresh dill or parsley. Serve chilled.
Serving & Storage
This salad pairs beautifully with grilled chicken or fish, falafel, shawarma, or Mediterranean grain bowls. It also makes an excellent topping for sandwiches and wraps. Stored in an airtight container in the refrigerator, it stays fresh and flavorful for up to 5–7 days.
Light, colorful, and endlessly versatile, this Mediterranean pickled salad is proof that simple ingredients can create something truly delicious. 🥒✨