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Cucumber and Sweet Pepper Salad

A vibrant and refreshing salad made with crunchy cucumbers and sweet bell peppers, perfect for gatherings or simple dinners.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium cucumbers, peeled and sliced For the best flavor, choose the freshest cucumbers.
  • 1-2 pieces sweet bell peppers (red, yellow, or orange), diced
  • 1 small red onion, finely chopped (optional) Adds a stronger flavor if desired.
  • ΒΌ cup fresh parsley or cilantro, chopped Adds a fresh note.
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar Can substitute with lemon juice for a zestier taste.
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Peel and slice the cucumbers into thin rounds.
  2. Dice the sweet bell peppers into bite-sized pieces and add them to a mixing bowl.
  3. Finely chop the red onion (if using) and toss it into the mix.
  4. Add the sliced cucumbers and chopped parsley or cilantro to the bowl.
Dressing
  1. In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until well combined.
  2. Pour the dressing over the vegetable mix and toss gently to coat everything evenly.
  3. Taste and adjust the seasonings, adding more salt, pepper, or vinegar if desired.
Serving
  1. Serve immediately or let chill in the fridge for about 30 minutes to deepen the flavors.

Notes

Store leftovers in an airtight container in the fridge for up to two days; flavors will blend but keep dressing separate until ready to serve.