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Cucumber Sweet Pepper Salad

Cucumber Sweet Pepper Salad

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.
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Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large mixing bowl
  • Small bowl or jar with a lid

Method
 

  1. 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)
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.

Notes

This salad stores well in an airtight container in the refrigerator for up to 3 days. Reheating is not recommended.
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