Zesty Mediterranean Pickled Veggies with Feta and Oregano

500282676 122135596490637246 2114615881767940055 n

 Zesty Mediterranean Pickled Veggies with Feta and Oregano

 Description:

This vibrant Mediterranean dish is a tangy, herb-infused mix of quick-pickled veggies tossed with creamy feta and fresh oregano. It’s bursting with color, crunch, and zesty flavor — perfect as a refreshing side, mezze platter addition, or topping for grilled meats and flatbreads. Simple to make, bold in taste, and ready in minutes!

 Ingredients:

  • 1 pint yellow cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 1 medium cucumber, peeled and sliced into half-moons
  • 1 cup kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • ¼ cup fresh oregano leaves, chopped

Pickling Marinade:

  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 tablespoon honey (or maple syrup for vegan option)
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flakes
  • Salt and black pepper to taste

‍ Instructions:

  1. Prepare the Vegetables:
    In a large mixing bowl, combine the halved tomatoes, sliced onion, cucumber, and olives.
  2. Make the Marinade:
    In a separate bowl or jar, whisk together red wine vinegar, olive oil, honey, garlic powder, red pepper flakes, salt, and pepper.
  3. Toss and Marinate:
    Pour the marinade over the vegetables. Toss well to coat evenly. Let sit at room temperature for 20–30 minutes to lightly pickle.
  4. Finish with Herbs and Cheese:
    Add chopped oregano and crumbled feta. Toss gently and taste for seasoning.
  5. Serve or Chill:
    Serve immediately or refrigerate for up to 2 days. Stir before serving.
» MORE:  Longhorn Garlic Parmesan Crusted Chicken

️ Servings:

Serves 4–6 as a side dish or appetizer

 Notes & Tips:

  • Quick-Pickle Magic: 20–30 minutes gives a nice tang without overpowering the veggies.
  • Let It Sit: Even better after a few hours chilled — the flavors deepen beautifully.
  • Vegan Option: Omit feta or use vegan feta-style cheese.
  • Serving Ideas: Serve with pita chips, alongside grilled meats, or over a bed of greens.
  • Add Crunch: Sprinkle with toasted pine nuts or sunflower seeds for texture.

 Nutritional Info (per serving, ~1/5 of recipe):

Approximate values

  • Calories: 170
  • Fat: 14g
  • Protein: 4g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 450mg

 Health Benefits:

  • Antioxidant-rich veggies: Tomatoes, cucumbers, and onions are loaded with vitamins and anti-inflammatory properties.
  • Heart-healthy fats: Olive oil and olives contribute monounsaturated fats for cardiovascular support.
  • Probiotic-friendly (optional): Pair with probiotic-rich sides (like kefir or yogurt dips) to boost gut health.
  • High in flavor, low in carbs: A great choice for Mediterranean, keto-friendly, or clean-eating diets.

❓ Q&A:

Q: How long can I store this?

A: Up to 2–3 days in the fridge. The veggies will soften slightly but retain great flavor.

Q: Can I use dried oregano instead of fresh?

A: Yes — use 1 tablespoon of dried oregano, but fresh gives a more aromatic punch.

Q: What other vegetables can I add?

A: Try sliced radishes, bell peppers, artichoke hearts, or even blanched green beans.

Q: Can I make this into a full salad?

A: Definitely — add cooked quinoa, chickpeas, or leafy greens to turn it into a hearty salad.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *