Why You’ll Love This Recipe
Cucumber and Bell Pepper Salad is a crisp, colorful, and refreshing dish that’s perfect for any meal. Packed with fresh vegetables and tossed in a simple vinaigrette, this salad is light, healthy, and bursting with natural flavor. It’s quick to make, incredibly versatile, and ideal for summer barbecues, potlucks, or an easy side dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cucumbersred bell pepperyellow bell pepperorange bell pepperred onionolive oilapple cider vinegarlemon juicesalt and pepperfresh parsley
directions
- Thinly slice the cucumbers, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine the sliced cucumbers, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the vegetables and toss well to coat.
- Garnish with freshly chopped parsley and serve chilled or at room temperature.
Servings and timing
This recipe serves 4. Preparation time: 10 minutes Total time: 10 minutes
Variations
- Add crumbled feta cheese for a salty, creamy addition.
- Include diced avocado for extra creaminess.
- Use a mix of colored bell peppers for a more vibrant look.
- Toss in some chickpeas or black beans for added protein.
- Sprinkle with sesame seeds for a slight nutty crunch.
storage/reheating
Store Cucumber and Bell Pepper Salad in an airtight container in the refrigerator for up to 2 days. Give it a quick toss before serving, as the dressing may settle at the bottom.
FAQs
Can I make this salad ahead of time?
Yes, it holds up well when made a few hours in advance. Add the dressing closer to serving time for maximum crunch.
Should I peel the cucumbers?
Peeling is optional. Leave the skin on for extra texture and color, especially if using English or Persian cucumbers.
Can I use different vinegar?
Yes, white wine vinegar or red wine vinegar would also work well.
Is this salad vegan?
Yes, it’s naturally vegan.
What can I serve with this salad?
It pairs beautifully with grilled meats, fish, sandwiches, or as part of a Mediterranean spread.
Conclusion
Cucumber and Bell Pepper Salad is a refreshing, easy-to-make dish that adds a pop of color and flavor to any meal. With its crisp veggies and zesty dressing, it’s a delicious way to enjoy fresh produce and a perfect addition to your summer table!
PrintCucumber and Bell Pepper Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan
Description
A crisp and colorful salad featuring fresh cucumbers and bell peppers tossed in a light vinaigrette, perfect for a healthy side dish.
Ingredients
- 2 large cucumbers, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- In a large bowl, combine sliced cucumbers, diced red and yellow bell peppers, and red onion.
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the vegetables and toss gently to coat.
- Garnish with chopped parsley if desired.
- Serve immediately or refrigerate for 15 minutes to chill before serving.
Notes
- Use English cucumbers for less seeds and thinner skin.
- This salad can be made ahead and stored in the refrigerator for up to 1 day.
- Add crumbled feta or goat cheese for extra flavor if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Your email address will not be published. Required fields are marked *