Fermented Greek Vegetable Bowl with Feta

Greek · Summer · 120 min · Serves 4 · By Lesapor Test Kitchen

Embrace the vibrant flavors of summer with this Greek-inspired vegetable bowl, highlighted by tangy homemade fermented vegetables and creamy feta. This dish balances the complexities of fermentation with fresh, crisp ingredients, offering a satisfying and nutritious meal. Perfect for those intermediate cooks looking to explore the world of fermentation.

Ingredients

• 2 small cucumbers, sliced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely sliced
• 1 cup shredded carrots
• 1 tablespoon sea salt
• 1 cup water
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Flaky sea salt, to taste
• Black pepper, to taste
• 200 g feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1 tablespoon capers, drained

Method

1. In a large bowl, combine the cucumbers, red bell pepper, cherry tomatoes, red onion, and shredded carrots.
2. In a separate small bowl, dissolve the sea salt in water and mix with apple cider vinegar to create a brine.
3. Pour the brine over the vegetables, ensuring they are fully submerged. Cover and let ferment at room temperature for 90 minutes.
4. After fermentation, drain the vegetables and discard the brine.
5. In a serving bowl, toss the drained vegetables with olive oil, dried oregano, flaky sea salt, and black pepper.
6. Top the salad with crumbled feta, fresh dill, and capers.
7. Serve immediately or chill in the refrigerator for 30 minutes before serving for a more refreshing taste.