Ingredients
Scale
- 1 large pickled cucumber, sliced
- 1 cup pickled cherry tomatoes, halved
- ½ cup pickled onions, thinly sliced
- 1 yellow bell pepper, chopped
- 1 cucumber, thinly sliced
- ½ cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
- Optional: crumbled feta or goat cheese for topping
Instructions
- Start by gathering all your vegetables and pickled items. Slice the pickled cucumber, halve the pickled cherry tomatoes, and thinly slice the pickled onions. Chop the fresh bell pepper and cucumber, then add everything to a large mixing bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper. Adjust the seasoning to your taste. This tangy and sweet marinade will impart a vibrant flavor to your vegetables.
- Pour the marinade over the sliced vegetables. Toss gently to coat everything evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes—longer for more flavor infusion.
- Once marinated, transfer the salad to a serving platter. Garnish with chopped parsley and, if desired, crumble some cheese over the top. Serve chilled or at room temperature for the best taste.
Notes
- For a milder flavor, reduce the marinade marinating time.
- Use fresh vegetables if you prefer a different texture or flavor profile.
- Adding crumbled feta or goat cheese enhances the salad’s richness.
- This salad tastes even better when prepared a few hours ahead, allowing flavors to meld fully.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 120 Kcal
- Sugar: 6g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg