Description

This Cucumber Sweet Pepper Salad is the perfect fresh and crunchy side dish for any meal. Bursting with color and flavor, it’s made with crisp cucumbers, sweet bell peppers, and a light, tangy dressing. Quick to whip up and naturally low in calories, this salad is great for barbecues, picnics, or a refreshing lunch on a hot day.

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Ingredients

Scale

For the Salad:

2 medium cucumbers, thinly sliced
1 cup sweet mini bell peppers, sliced into thin rings
¼ red onion, very thinly sliced
1 tbsp fresh dill or parsley, chopped
1 tbsp chopped fresh basil (optional)

For the Dressing:

2 tbsp olive oil
1 tbsp apple cider vinegar or white wine vinegar
1 tsp lemon juice
1 tsp honey or sugar-free sweetener
½ tsp Dijon mustard (optional for extra tang)
Salt and black pepper to taste

Optional Add-Ins:

Crumbled feta or goat cheese
Sliced cherry tomatoes
Avocado cubes
Toasted sunflower or pumpkin seeds

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Instructions

Step 1: Prepare the Vegetables
Thinly slice cucumbers and sweet peppers.
Slice red onion as thin as possible for a milder flavor.
Chop herbs and set aside.

Step 2: Make the Dressing
In a small bowl or jar, whisk together olive oil, vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.

Step 3: Toss the Salad
Place cucumbers, sweet peppers, and onions in a large mixing bowl.
Drizzle the dressing over the top and toss gently to coat.

Step 4: Add Herbs and Extras
Sprinkle in chopped herbs and any optional add-ins you like. Toss again lightly to combine.

Step 5: Chill and Serve
For best flavor, chill the salad for 10–15 minutes before serving to let the flavors meld. Serve cold.

Notes

Use English Cucumbers – They’re seedless and extra crisp.
Slice Uniformly – Thin, even slices absorb the dressing better and look more appealing.
Adjust the Sweetness – Add more or less sweetener to suit your taste.
Serve Immediately – Best when served fresh but also holds up well for later.

Prep Time: 10 minutes
Cuisine: Mediterranean