Cucumber and Sweet Pepper Salad

I always find myself turning to this cucumber and sweet pepper salad when summer days get long and hot because it brings a refreshing crunch and bold colors to the table that remind me of visits to my grandmother’s garden. She had a patch filled with cucumbers and peppers and I used to help her pick them then wash them and sit beside her as she sliced them into her favorite rustic bowl.

Over the years I’ve added my own twist to that memory by pairing those crisp cucumbers with sweet mini peppers and red onions then tossing everything in a simple vinaigrette. It’s light and satisfying yet full of flavor and it fits perfectly as a quick lunch or a vibrant side dish for any grilled meal.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – The star of the salad for a crisp and refreshing bite.
• Sweet mini peppers – Add beautiful color and a mild sweetness.
• Red onion – Brings a slight tang and crunch to balance the sweetness.
• Fresh parsley – Brightens the salad with freshness and herbal flavor.
• Olive oil – Helps bind everything together with a rich smoothness.
• Lemon juice – Adds zesty brightness that enhances every bite.
• Salt – Draws out the flavors of the vegetables.
• Black pepper – Adds a light kick to balance the vinaigrette.
• Tools You’ll Need
• Sharp knife – For slicing the vegetables evenly and cleanly.
• Cutting board – Keeps your workspace clean and organized.
• Mixing bowl – Large enough to toss all the ingredients comfortably.
• Small bowl or jar – To mix or shake up your vinaigrette dressing.
• Salad tongs or large spoon – To gently combine the salad without bruising the veggies.

Instructions

Step 1:

I begin by washing all the vegetables thoroughly to remove any dirt or residue.

Step 2:

Then I slice the cucumbers into thin rounds and the sweet mini peppers into rings removing any seeds.

Step 3:

Next I thinly slice the red onion and finely chop the parsley so everything is ready to combine.

Step 4:

In a small bowl I whisk together the olive oil and fresh lemon juice then I season it with a pinch of salt and black pepper.

Step 5:

I place all the sliced vegetables in a large mixing bowl then pour the dressing over the top and toss gently until everything is well coated.

Step 6:

I like to let the salad sit for about 10 minutes at room temperature before serving so the flavors can meld beautifully.

Tips

If you want extra zing I sometimes add a splash of apple cider vinegar to the dressing. I’ve also tried tossing in crumbled feta or chickpeas when I want to make it more filling. For an added crunch I sometimes sprinkle in sunflower seeds right before serving.

Ways to Serve

I love serving this salad alongside grilled chicken or fish. It’s also great stuffed into pita pockets with hummus or as a topping for grain bowls. You can even serve it chilled as a refreshing snack on a hot day.

Frequently Asked Questions

Can I make cucumber and sweet pepper salad ahead of time?

Yes! You can prepare the salad a few hours in advance. Just keep it chilled and toss it again before serving.

How long does cucumber and sweet pepper salad last in the fridge?

This salad stays fresh for up to 2 days in the refrigerator. Keep it in an airtight container.

Can I use regular bell peppers instead of mini peppers?

Absolutely! Just slice them thinly so they blend well with the cucumbers.

See You in the Kitchen

I hope you give this cucumber and sweet pepper salad a try! It’s crisp refreshing and comes together in no time. I’d love to hear how yours turns out so don’t forget to leave a comment or snap a photo and share it! You’ll definitely want to pin this for your next picnic or weeknight meal.

Happy Cooking!

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