Zesty Mediterranean Pickled Veggies with Feta and Oregano

Ingredients:

• 1 pint of yellow cherry tomatoes, halved
• 1 medium red onion, thinly sliced
• 1 medium cucumber, peeled and sliced into half-moons
• 1 cup of kalamata olives, pitted and halved
• 1/2 cup of crumbled feta cheese
• 1/4 cup of fresh oregano leaves, chopped
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• 1 tablespoon of honey
• 1 teaspoon of garlic powder
• 1 teaspoon of crushed red pepper flakes
• Salt and black pepper to taste
  Instructions:

1. In a large mixing bowl, combine the yellow cherry tomatoes, red onion, cucumber, kalamata olives, and feta cheese. Gently toss to mix the ingredients without breaking the feta.
2. In a separate bowl, whisk together the red wine vinegar, olive oil, honey, garlic powder, crushed red pepper flakes, salt, and black pepper until well combined.
3. Pour the dressing over the vegetable mixture and add the chopped oregano. Toss everything together until the vegetables are well coated in the dressing.
4. Transfer the mixture to a clean jar or airtight container, pressing the vegetables down to pack them tightly. Seal the container and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
5. Before serving, give the jar a gentle shake to redistribute the dressing. Enjoy as a vibrant side dish, topping for grilled meats, or a refreshing addition to salads and sandwiches.
   This variation infuses Mediterranean flavors with the addition of olives and feta, while the red wine vinegar and honey create a tangy-sweet contrast that elevates the dish’s character.