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–+ servings
Cucumber Sweet Pepper Salad

Cucumber Sweet Pepper Salad: A Refreshing Taste of Summer

A refreshing Cucumber Sweet Pepper Salad that captures the essence of summer with crunchy cucumbers and sweet bell peppers.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Salad
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium cucumbers No substitutions recommended; use fresh cucumbers for best results.
  • 1 medium red bell pepper Can substitute with green bell pepper for a less sweet option.
  • 1 medium yellow bell pepper Green bell pepper can be used as a substitute.
  • 0.5 medium red onion Sweet onion can be a milder substitute.
  • 0.25 cup fresh dill Can replace with fresh mint or parsley for a different flavor profile.
  • 0.25 cup fresh parsley Basil may be used as an alternative.
For the Vinaigrette
  • 0.25 cup olive oil For a lighter option, consider using avocado oil.
  • 2 tablespoons red wine vinegar Apple cider vinegar may serve as a substitute.
  • 1 tablespoon honey Maple syrup or agave nectar can be used for a vegan alternative.
  • to taste salt
  • to taste black pepper Consider adding a pinch of cayenne for heat, if desired.
Optional Topping
  • 0.5 cup feta cheese Omit for a vegan salad or substitute with a dairy-free cheese.

Equipment

  • mixing bowl
  • Knife
  • Mandoline
  • Whisk
  • salad tongs

Method
 

Preparation Steps
  1. Begin by washing and drying two medium cucumbers, then slice them thinly using a sharp knife or a mandoline for uniformity.
  2. Remove the seeds from one red bell pepper and one yellow bell pepper, then chop them into bite-sized pieces.
  3. Peel half a red onion and slice it into thin rings, ensuring the color and crunch are prominent.
  4. In a large mixing bowl, add the sliced cucumbers, chopped red and yellow bell peppers, and sliced red onion.
  5. Chop a handful of fresh dill and parsley, and sprinkle them over the vegetables.
  6. In a small bowl, combine olive oil, red wine vinegar, and honey. Whisk together until they emulsify into a smooth dressing.
  7. Drizzle the vinaigrette over the vegetable mixture and toss gently to combine.
  8. Crumble feta cheese over the salad if desired, and gently incorporate.
  9. Let the salad rest for at least 10 minutes at room temperature to allow flavors to meld.
  10. Serve and enjoy as a refreshing side dish for your summer gatherings.

Nutrition

Serving: 1portionCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 60mgCalcium: 4mgIron: 2mg

Notes

Slice vegetables uniformly for better texture and presentation. Allow salad to rest to enhance flavors. Store feta separately if preparing ahead to maintain freshness.

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