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
Units
Scale
- 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.