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Zesty Mediterranean Pickled Veggies with Feta and Oregano

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A vibrant dish combining tangy pickled vegetables, creamy feta cheese, and aromatic oregano, perfect as a side dish or appetizer with Mediterranean flair.

Ingredients

1 cup red bell pepper, sliced

1 cup cucumber, sliced

1 cup red onion, sliced

1 cup cherry tomatoes, halved

1 cup kalamata olives

1/2 cup white wine vinegar

1/2 cup olive oil

1 tbsp lemon juice

2 tbsp fresh oregano, chopped (or 1 tbsp dried oregano)

1 tsp salt

1/2 tsp black pepper

1/2 cup feta cheese, crumbled

Instructions

  1. In a large bowl, combine the red bell pepper, cucumber, red onion, cherry tomatoes, and kalamata olives.
  2. In a separate small bowl, whisk together the white wine vinegar, olive oil, lemon juice, oregano, salt, and black pepper.
  3. Pour the vinegar mixture over the vegetables and toss to coat evenly.
  4. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together.
  5. Before serving, top with crumbled feta cheese and garnish with extra oregano if desired.

Notes

  • To add heat, include a sliced jalapeño or red pepper flakes.
  • Feel free to swap in other Mediterranean vegetables like zucchini, carrots, or artichoke hearts.
  • For a variation in herbs, basil, thyme, or rosemary can be used instead of oregano.
  • This dish can be stored in the refrigerator for up to 5 days, and the flavors continue to develop.
  • Reheat only slightly if desired, but it’s best served cold or at room temperature to maintain crispness.

Nutrition

Find it online: https://recipesbyjanet.com/zesty-mediterranean-pickled-veggies-with-feta-and-oregano/