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:
- Prepare the Vegetables:
In a large mixing bowl, combine the halved tomatoes, sliced onion, cucumber, and olives. - 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. - 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. - Finish with Herbs and Cheese:
Add chopped oregano and crumbled feta. Toss gently and taste for seasoning. - Serve or Chill:
Serve immediately or refrigerate for up to 2 days. Stir before serving.
️ 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.
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