Description
A simple, refreshing, and vibrant Cucumber and Sweet Pepper Salad with fresh herbs and a light vinaigrette. Perfect as a side dish or a light lunch.
Ingredients
Scale
- 2 large cucumbers (English or seedless varieties recommended)
- 2 bell peppers (any color combination)
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- For the Dressing:
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar (or honey/maple syrup)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1. Prepare the cucumbers by washing, peeling (optional, depending on type), and slicing them into 1/4-inch thick rounds or half-moons.
- 2. Wash the bell peppers, remove seeds and membranes, and slice them into thin strips or dice them into bite-sized pieces.
- 3. Thinly slice the red onion. For a milder flavor, soak in cold water for 10-15 minutes and drain well.
- 4. Finely chop the fresh parsley and dill.
- 5. In a large bowl, combine the prepared cucumbers, bell peppers, red onion, parsley, and dill.
- 6. In a small bowl or jar, whisk together olive oil, white wine vinegar, Dijon mustard, and sugar (or sweetener). Season with salt and pepper.
- 7. Pour the dressing over the vegetable mixture and gently toss to coat.
- 8. Taste and adjust seasoning as needed before serving.
Notes
Store any leftover salad in an airtight container in the refrigerator for 1-2 days. For best results, keep dressing separate if storing longer than a day. This salad is best served cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g