For the Pickled Veggies:
1 cup cucumber, thinly sliced or cut into matchsticks
1 cup bell peppers (red, yellow, or orange), thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/2 cup carrot, thinly sliced or julienned
1/2 cup cauliflower florets (optional)
1–2 cloves garlic, sliced thinly
For the Pickling Brine:
1/2 cup white wine vinegar (or apple cider vinegar)
1/2 cup water
1 teaspoon salt
1 teaspoon sugar (optional, balances acidity)
1 teaspoon dried oregano (or 1 tbsp fresh oregano leaves)
1/2 teaspoon black peppercorns
For the Topping:
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley or oregano, chopped
1 tablespoon olive oil (optional, for drizzling)