Side
Quick Pickled Greek Salad
15 minServes 4Nutri-Score A€
A
15 min
15 minQuick Pickled Greek Salad
what you need
Ingredients
Persian cucumbers (thinly sliced)Produce4 pieces- red bell peppers (thinly sliced (or tomatoes when in season))Produce2 pieces
- sweet onion (small, thinly sliced)Produce1 piece
- fresh dill (roughly chopped)Produce7 g
- fresh parsley (roughly chopped)Produce4 g
sea saltSpices4 g
ground black pepperSpices1 g
white vinegarPantry80 ml
lemon (half, juiced)Produce1 piece
vegan feta (crumbled, optional)Fresh60 g
per serving
Nutrition
53kcal
- Carbs
- 8 g
- Proteins
- 1 g
- Fat
- 2 g
what you’ll use
Tools
Mandoline
Mixing bowl
step by step
Method
- Step 1
Slice the vegetables
- Thinly slice the cucumbers, red bell peppers and sweet onion with a mandoline.
- Add everything to a large salad bowl.
- Step 2
Add the herbs and seasoning
- Add the chopped dill, parsley, sea salt and black pepper.
- Toss to combine.
- Step 3
Quick pickle with vinegar and lemon
- Drizzle over the white vinegar and squeeze over the lemon juice.
- Stir well to combine and let set before serving.
- Step 4
Serve
- Top with the optional vegan feta.
- Serve with your favorite protein and some brown rice if you like.
most cooked first