Discover the ultimate refreshing Cucumber Sweet Pepper Salad, a vibrant and healthy dish perfect for a light lunch or a flavorful side. This recipe is incredibly versatile and can be enjoyed year-round, making it a staple in any busy kitchen aiming for nutritious and delicious meals.
Key Ingredients for Cucumber Sweet Pepper Salad:
- 2 large cucumbers, peeled, seeded, and thinly sliced
- 3 colorful bell peppers (red, yellow, orange), seeded and thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make Cucumber Sweet Pepper Salad:
This Cucumber Sweet Pepper Salad is a breeze to assemble, proving that incredible flavor doesn’t require complex steps. In under 20 minutes, you’ll have a crunchy, zesty, and incredibly satisfying salad that bursts with fresh, garden-inspired tastes. Its simplicity makes it a go-to for quick weeknight dinners or easy meal prep.
Step-by-Step Instructions:
- Prepare the Vegetables: Start by thoroughly washing your cucumbers and bell peppers. Peel the cucumbers, then carefully slice them in half lengthwise and use a spoon to scoop out the seeds. Slice both the cucumbers and bell peppers into thin, uniform strips or half-moons. This ensures even cooking and a pleasing texture.
- Slice the Onion: Peel the red onion and slice it very thinly. If you find raw red onion too pungent, you can soak the slices in ice water for about 10 minutes before adding them to the salad. This will mellow out its sharpness.
- Combine the Salad Ingredients: In a large mixing bowl, gently combine the sliced cucumbers, bell peppers, and red onion. Add the chopped fresh dill and parsley. The fresh herbs are key to the salad’s bright, aromatic profile.
- Whisk the Dressing: In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup (if using). Season generously with salt and freshly ground black pepper. Taste the dressing and adjust seasonings as needed. You’re looking for a balance of tangy, savory, and slightly sweet.
- Dress the Salad: Pour the prepared dressing over the vegetable mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to over-mix, which can make the cucumbers mushy.
- Chill and Serve: For the best flavor, cover the bowl and refrigerate the Cucumber Sweet Pepper Salad for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully and for the vegetables to slightly marinate. Serve chilled.
Why You’ll Love This Cucumber Sweet Pepper Salad:
You’ll adore this Cucumber Sweet Pepper Salad for its unbelievably crisp texture and vibrant, clean flavors that instantly transport you to a sun-drenched garden. It’s a fantastic, budget-friendly alternative to store-bought pre-made salads, offering superior freshness and flavor without the hefty price tag. The combination of cool cucumbers, sweet peppers, and the zesty Dijon vinaigrette, enhanced by fragrant fresh herbs, makes each bite a delightful experience.
Unlike a heavier potato salad or a creamy coleslaw, this salad is light, refreshing, and packed with nutrients, making it a guilt-free indulgence. Its simplicity means minimal effort for maximum reward, perfect for busy weeknights or effortless entertaining. Ready to elevate your salad game? Give this simple yet spectacular Cucumber Sweet Pepper Salad a try – your taste buds will thank you!
Storing and Reheating Tips:
Leftover Cucumber Sweet Pepper Salad is best stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. The vegetables will soften slightly over time as they absorb the dressing, but the salad will still be very enjoyable.
Since this salad is best served chilled and is composed of fresh vegetables that can become watery if heated, reheating is not recommended. Instead, if you want to prepare it ahead of time for longer storage, consider keeping the chopped vegetables separate from the dressing. You can then combine and dress them just before serving for maximum crispness. Freezing is also not advisable as the texture of the cucumbers and peppers would be significantly compromised upon thawing.
Final Thoughts:
This Cucumber Sweet Pepper Salad is a testament to how simple, fresh ingredients can create something truly delicious. We encourage you to whip up this easy and refreshing dish at home – it’s a delightful addition to any meal and a guaranteed crowd-pleaser.
Cucumber Sweet Pepper Salad
Ingredients
Equipment
Method
- Start by thoroughly washing your cucumbers and bell peppers. Peel the cucumbers, then carefully slice them in half lengthwise and use a spoon to scoop out the seeds. Slice both the cucumbers and bell peppers into thin, uniform strips or half-moons. This ensures even cooking and a pleasing texture.2 large cucumbers, 3 colorful bell peppers (red, yellow, orange)
- Peel the red onion and slice it very thinly. If you find raw red onion too pungent, you can soak the slices in ice water for about 10 minutes before adding them to the salad. This will mellow out its sharpness.1/2 red onion
- In a large mixing bowl, gently combine the sliced cucumbers, bell peppers, and red onion. Add the chopped fresh dill and parsley. The fresh herbs are key to the salad’s bright, aromatic profile.2 large cucumbers, 3 colorful bell peppers (red, yellow, orange), 1/2 red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
- In a small bowl or a jar with a lid, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup (if using). Season generously with salt and freshly ground black pepper. Taste the dressing and adjust seasonings as needed. You’re looking for a balance of tangy, savory, and slightly sweet.1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey or maple syrup, salt, freshly ground black pepper
- Pour the prepared dressing over the vegetable mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing. Be careful not to over-mix, which can make the cucumbers mushy.1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey or maple syrup, salt, freshly ground black pepper, 2 large cucumbers, 3 colorful bell peppers (red, yellow, orange), 1/2 red onion, 1/4 cup fresh dill, 1/4 cup fresh parsley
- For the best flavor, cover the bowl and refrigerate the Cucumber Sweet Pepper Salad for at least 15-30 minutes before serving. This allows the flavors to meld together beautifully and for the vegetables to slightly marinate. Serve chilled.