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A vibrant Cucumber Sweet Pepper Salad with sliced cucumbers, red bell peppers, and fresh dill on a textured plate.
Maryam

Vibrant Cucumber Sweet Pepper Salad

This refreshing and crisp Cucumber Sweet Pepper Salad is bursting with fresh flavors and vibrant colors, making it the perfect light side dish for any meal. It's easy to prepare and packed with healthy vegetables.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 medium English cucumbers unpeeled, diced into 1/2-inch cubes
  • 1 medium Red bell pepper seeded and diced into 1/2-inch cubes
  • 1 medium Yellow bell pepper seeded and diced into 1/2-inch cubes
  • 1/2 small Red onion thinly sliced or finely diced
  • 1/4 cup Fresh dill finely chopped
  • 1/4 cup Fresh parsley finely chopped
For the Dressing
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 tsp Honey or maple syrup, optional for a touch of sweetness
  • 1/2 tsp Dijon mustard
  • 1 clove Garlic minced
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste

Equipment

  • Large Mixing Bowl
  • Sharp knife
  • Cutting board
  • Small whisk or fork

Method
 

Prepare the Vegetables
  1. Wash and prepare all vegetables. Dice the English cucumbers into 1/2-inch cubes. Seed and dice the red and yellow bell peppers into similar 1/2-inch cubes. Thinly slice or finely dice the red onion.
  2. Finely chop the fresh dill and parsley. Place all prepared vegetables and herbs into a large mixing bowl.
Make the Dressing
  1. In a small bowl, combine the extra virgin olive oil, red wine vinegar, honey (if using), Dijon mustard, minced garlic, salt, and black pepper.
  2. Whisk vigorously until the dressing is well combined and emulsified.
Assemble and Serve
  1. Pour the prepared dressing over the vegetables in the large mixing bowl. Toss gently to ensure all vegetables are evenly coated.
  2. For best flavor, let the salad sit at room temperature for 10-15 minutes, or chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
  3. Serve chilled as a refreshing side dish with grilled meats, sandwiches, or any summer meal.

Notes

For an extra layer of flavor, you can add crumbled feta cheese or a handful of Kalamata olives. If you don't have English cucumbers, regular cucumbers can be used, but it's recommended to peel and deseed them first to prevent excess water in the salad. This salad is best enjoyed the day it's made, but can be stored in an airtight container in the refrigerator for up to 2 days.