A bright, tangy, crunchy salad that keeps well in the fridge and works as a light lunch, side dish, or meal-prep salad.

Makes

2–3 medium jars

Ingredients

Vegetables

250 g cherry tomatoes
1 medium zucchini
¼ small red onion, thinly sliced
1 small cucumber, diced (optional)
2 tbsp chopped fresh parsley or dill

Pickling Dressing

120 ml vinegar
(apple cider vinegar or white vinegar)
60 ml water
1 tbsp olive oil
1–2 tsp honey or maple syrup
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
1 small garlic clove, finely minced
Pinch chili flakes (optional)

Equipment

2–3 clean glass jars with lids
Sharp knife or vegetable peeler

Step-by-Step Instructions

1. Prepare the zucchini

Wash the zucchini.

You can:

slice into thin rounds, or
use a vegetable peeler to make ribbons

Thin slices absorb flavor best.

Place in a bowl.

2. Prepare the tomatoes

Wash and dry the cherry tomatoes.

Cut:

small tomatoes → halve
larger tomatoes → quarter

This helps them release juices into the dressing.

Add to the bowl with zucchini.

3. Slice the onion

Thinly slice the red onion.

For milder flavor:

soak onion slices in cold water for 5 minutes
drain well

Add to the vegetables.

4. Make the pickling dressing

In a jug or bowl whisk together:

vinegar
water
olive oil
honey
salt
pepper
oregano
garlic
chili flakes

Taste and adjust:

more honey if too sharp
more vinegar if you like extra tangy flavor

5. Fill the jars

Add parsley or dill to the vegetables and toss lightly.

Pack the vegetables into clean jars.

Pour dressing over until vegetables are mostly covered.

Leave about 1–2 cm space at the top.

Seal with lids.

6. Chill and pickle

Refrigerate for at least:

1 hour for quick flavor
12–24 hours for best taste

The zucchini softens slightly while staying crisp.

Serving Ideas

Serve:

with grilled chicken or fish
on toast
alongside rice dishes
mixed into pasta
with chickpeas or beans for extra protein

Storage

Keep refrigerated.

Best eaten within:

3–4 days

Shake the jar before serving.

Optional Add-Ins

Try adding:

crumbled feta
olives
chickpeas
fresh basil
toasted sunflower seeds
diced bell peppers

Low-Calorie Version

To reduce calories further:

skip olive oil
use extra herbs and lemon juice for flavor

Flavor Variations

Mediterranean

Add:

basil
olives
feta
lemon zest

Spicy