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Cucumber and Sweet Pepper Salad

A vibrant, refreshing salad featuring crisp cucumbers and sweet bell peppers, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 large large cucumber Washed and optionally peeled
  • 1 red bell pepper Washed and cut into strips
  • 1 yellow bell pepper Washed and cut into strips
  • 1/4 cup red onion Finely diced
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar Can substitute with apple cider vinegar or lemon juice
  • 1 tablespoon honey Can substitute with maple syrup if desired
  • to taste salt Add to taste
  • to taste pepper Add to taste

Method
 

Preparation
  1. Wash the cucumber, red bell pepper, yellow bell pepper, and red onion under cold running water.
  2. If you prefer, peel the cucumber, then cut it in half lengthwise and scoop out the seeds with a spoon.
  3. Slice the cucumber into thin rounds and toss them into a large mixing bowl.
  4. Slice the stems off the red and yellow bell peppers, remove the seeds, and cut them into strips. Add these to the cucumber.
  5. Finely dice the red onion and mix it in with the rest of the veggies.
Dressing
  1. In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper until well combined.
Assembly
  1. Pour the dressing over the salad and gently toss until everything’s evenly coated.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let those flavors meld.
  3. Before serving, give the salad a final toss and adjust seasoning with more salt and pepper if needed.
  4. Finally, transfer the cucumber and sweet pepper salad to a serving dish and enjoy!

Notes

Serve as a refreshing side at gatherings. This salad keeps in the fridge for about 3 days. For added variations, try adding feta cheese, chickpeas, or diced jalapeños.