Cucumber and Sweet Pepper Salad (Print)
Crisp cucumbers and sweet peppers in zesty herby dressing. Ready in 15 minutes, perfect for light lunches or colorful sides.
# What You Need:
→ Vegetables
01 - 2 medium cucumbers, thinly sliced
02 - 2 large sweet bell peppers (red, yellow, or orange), thinly sliced
03 - ½ small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
→ Fresh Herbs
05 - 3 tablespoons fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped (optional)
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1½ tablespoons fresh lemon juice (or white wine vinegar)
09 - 1 teaspoon honey or maple syrup
10 - ½ teaspoon Dijon mustard
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper
# How To Make It:
01 - In a large salad bowl, combine the cucumbers, sweet bell peppers, red onion, cherry tomatoes, parsley, and dill.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Taste and adjust seasoning with additional salt or pepper if needed.
05 - Serve immediately, or chill for 20–30 minutes for enhanced flavor development.
# Expert Advice:
01 -
- No cooking required which means your kitchen stays cool and you stay sane
- The vegetables stay outrageously crisp and bright, making every bite feel fresh
02 -
- The vegetables will release water as they sit in the dressing, which actually creates more delicious liquid to spoon over everything
- This salad is best eaten the same day, but if you need to prep ahead, keep the dressing separate until serving time
03 -
- Use a mandoline if you have one for perfectly even slices that look restaurant worthy
- Pat your cucumbers dry after slicing if they seem especially watery to prevent diluting the dressing