Crisp, refreshing, and full of vibrant flavors, Cucumber Pepper Salad is the perfect side dish for any meal. This light and healthy salad combines crunchy cucumbers, sweet bell peppers, and a tangy dressing for a simple yet delicious dish. Whether you serve it as a summer salad, a picnic side, or a quick weekday lunch, this easy recipe is sure to become a favorite!
Why You’ll Love This Recipe
- Light & Refreshing – Crisp cucumbers and sweet peppers make this a fresh, hydrating dish.
- Quick & Easy – Just chop, toss, and enjoy in minutes!
- Healthy & Low-Calorie – Packed with vitamins, fiber, and antioxidants.
- Versatile – Pairs well with grilled meats, seafood, or as a light snack.
- Make-Ahead Friendly – Tastes even better after marinating in the dressing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cucumbers (English or Persian), thinly sliced
- Bell peppers (red, yellow, or orange), thinly sliced
- Red onion, thinly sliced
- Fresh parsley or cilantro, chopped
- Feta cheese (optional, for a creamy touch)
For the Dressing:
- Olive oil
- Fresh lemon juice or red wine vinegar
- Garlic, minced
- Honey or maple syrup (optional, for a slight sweetness)
- Salt and black pepper
- Crushed red pepper flakes (optional, for heat)
Directions
- Prepare the Vegetables – Thinly slice the cucumbers, bell peppers, and red onion. Chop the parsley or cilantro.
- Make the Dressing – In a small bowl, whisk together olive oil, lemon juice or vinegar, minced garlic, honey, salt, and black pepper.
- Toss the Salad – Combine the cucumbers, peppers, and onion in a large bowl. Pour the dressing over the top and toss until evenly coated.
- Chill & Serve – Let the salad sit for 10-15 minutes for the flavors to meld. Garnish with feta cheese and fresh herbs before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Total Time: 10 minutes
Variations
- Creamy Version – Add a dollop of Greek yogurt or a splash of balsamic glaze.
- Spicy Twist – Add thinly sliced jalapeños or a dash of hot sauce.
- Protein-Packed – Toss in chickpeas, grilled chicken, or shrimp for a heartier salad.
- Asian-Inspired – Swap the dressing for sesame oil, rice vinegar, and soy sauce.
- Mediterranean Flair – Add olives and sun-dried tomatoes for extra flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: No need to reheat! Enjoy this salad cold or at room temperature.
FAQs
Can I make this salad ahead of time?
Yes! It tastes even better after chilling for a few hours. Just add the dressing before serving to keep it fresh.
What type of cucumbers work best?
English or Persian cucumbers are best because they have fewer seeds and a crisp texture.
Can I use bottled dressing?
Absolutely! A light Italian or Greek dressing works well if you’re short on time.
What can I serve this salad with?
It pairs beautifully with grilled chicken, fish, steak, or even a simple sandwich.
Can I add nuts or seeds?
Yes! Try sunflower seeds, sliced almonds, or pine nuts for extra crunch.
How do I keep cucumbers from getting soggy?
Use firm cucumbers, slice them right before serving, and avoid overdressing the salad.
Can I make this vegan?
Yes! Simply omit the feta cheese or use a dairy-free alternative.
What’s the best vinegar to use?
Red wine vinegar, apple cider vinegar, or balsamic vinegar all work well.
Can I add avocado?
Yes! Avocado adds a creamy texture but should be added just before serving to prevent browning.
How do I make this salad more filling?
Add cooked quinoa, lentils, or grilled protein for a heartier meal.
Conclusion
Cucumber Pepper Salad is a crisp, colorful, and flavorful dish that’s incredibly easy to make. With a zesty homemade dressing and fresh ingredients, it’s the perfect light side for any occasion. Whether you’re hosting a summer BBQ or need a quick and healthy meal, this salad is sure to be a hit. Try it today and enjoy a refreshing bite of goodness!
Print
Cucumber Pepper Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean, American
Description
This Cucumber Pepper Salad is a crisp, colorful dish made with fresh cucumbers, sweet bell peppers, and a tangy vinaigrette. It’s a simple, healthy side that pairs perfectly with grilled meats, sandwiches, or summer barbecues!
Ingredients
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley or cilantro, chopped (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar (or lemon juice)
- 1 teaspoon honey (or maple syrup for vegan)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Prepare the Vegetables:
- Slice the cucumbers, bell peppers, and red onion into thin strips.
- Place them in a large bowl and toss with fresh parsley or cilantro (if using).
-
Make the Dressing:
- In a small bowl, whisk together olive oil, vinegar, honey, Dijon mustard, garlic powder, salt, and pepper until well combined.
-
Assemble the Salad:
- Pour the dressing over the vegetables and toss to coat evenly.
- Let the salad sit for 15 minutes to allow the flavors to meld.
-
Serve & Enjoy:
- Serve chilled or at room temperature as a refreshing side dish.
Notes
- For extra crunch, add sliced almonds or sunflower seeds.
- For more flavor, add crumbled feta cheese or olives.
- Store leftovers in the fridge for up to 2 days.