This colorful salad combines crunchy cucumbers and sweet peppers for a refreshing bite. It’s light, fresh, and perfect for hot days or as a side dish!
Honestly, this salad is a real winner at picnics! I love tossing in some herbs for extra flavor, and it’s so easy to whip up. Plus, who doesn’t love a dish that looks as good as it tastes?
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are crunch and hydrating. If you can’t find regular cucumbers, try using Persian or English cucumbers instead. They both have fewer seeds and a thinner skin, making them perfect for salads.
Sweet Bell Peppers: Use any color of sweet bell peppers, but yellow and orange add a nice natural sweetness. In a pinch, you could swap in roasted red peppers from a jar for a deeper flavor.
Red Onion: This adds a nice bite, but it’s optional. If you prefer a milder taste, substitute with green onions or skip the onion altogether. You could also use shallots for a gentler flavor.
Fresh Herbs: I recommend parsley or cilantro, but you can also use dill or basil for a different flavor profile. Fresh herbs really brighten the salad!
Honey/Sugar: If you’re looking for a vegan option, agave syrup is a great substitute for honey!
How Do I Get the Best Flavor from This Salad?
Letting your salad rest is the key! After mixing, give it about 10-15 minutes before serving. This allows the veggies to soak up the dressing and meld together. If you have time, refrigerate it for half an hour for a chilled salad.
- Start by prepping all your ingredients: wash, slice, and chop as needed.
- Mix the dressing in a separate bowl first so everything combines well when added.
- Toss the salad gently—this helps keep the veggies intact.
- Feel free to adjust the seasoning; taste and add more salt or lemon juice if needed!
Fresh Cucumber and Sweet Pepper Salad
Ingredients You’ll Need:
Fresh Vegetables:
- 2 large cucumbers, thinly sliced
- 2 sweet bell peppers (red, yellow, or orange), thinly sliced
- 1/4 cup red onion, thinly sliced (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice or white wine vinegar
- 1 teaspoon honey or sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prepare and is best if allowed to rest for 10-15 minutes before serving. So, you’re looking at around 20-25 minutes total. Super quick and easy!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the cucumbers and sweet bell peppers. Thinly slice them using a sharp knife. If you’re adding red onion, thinly slice that too. The goal is to have everything in nice, bite-sized pieces!
2. Combine the Ingredients:
In a large mixing bowl, combine the cucumber slices, sweet pepper slices, and red onion (if using). Give it a gentle stir to mix them together.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice (or vinegar), honey (if you’re using it), and a sprinkle of salt and pepper. Whisk until the mixture is smooth and well combined.
4. Dress the Salad:
Pour the dressing over the salad mixture. Toss everything gently to ensure all the vegetables are evenly coated with the dressing.
5. Add Fresh Herbs:
Sprinkle the chopped parsley or cilantro over the top of the salad. It adds a fresh flavor pop!
6. Let It Rest:
Allow the salad to sit for about 10-15 minutes. This resting time lets the flavors meld together beautifully. After that, it’s ready to serve chilled or at room temperature. Enjoy your fresh salad!
FAQ for Fresh Cucumber and Sweet Pepper Salad
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to add other crunchy vegetables like carrots or radishes. You could also include chopped tomatoes for extra flavor, but keep in mind they might release some moisture in the salad.
How Long Can I Store Leftovers?
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Just note that the cucumbers may become a little soggy, so it’s great to eat quickly!
Can I Make This Salad Ahead of Time?
Yes, you can prep the veggies and dressing separately ahead of time. Just keep them refrigerated and combine shortly before serving to maintain the crispness of the vegetables!
What Can I Serve with This Salad?
This salad pairs wonderfully with grilled meats or fish, making it a perfect side dish for summer barbecues. You can also serve it with quinoa or rice for a light, healthy meal. Enjoy!
