If you’re looking for a refreshing, vibrant dish that captures the essence of summer produce, this Cucumber and Sweet Pepper Salad is the answer to your cravings. Crisp cucumbers and jewel-toned sweet peppers get tossed in a light, tangy dressing and finished with fresh herbs, making this salad a feast for the eyes and palate alike. The blend of sweetness from the veggies and honey, paired with a punchy vinegar, delivers a dish that’s as simple to whip up as it is bursting with flavor. Whether you’re serving it at a backyard barbecue or for a weekday lunch, the Cucumber and Sweet Pepper Salad is a crowd-pleaser you’ll want to make on repeat.
Ingredients You’ll Need
With just a handful of wholesome ingredients, each element in this Cucumber and Sweet Pepper Salad pulls its weight in delivering crunch, color, and zing. The real secret is in letting every simple ingredient shine, from the crisp vegetables to the aromatic herbs and that bright, balanced dressing.
- 2 medium cucumbers: Choose firm, unwaxed cucumbers for the best crunch and fresh flavor.
- 1 cup sweet mini bell peppers: Use a mix of red, yellow, and orange rings for a pop of color and mild sweetness.
- ¼ small red onion: Thinly slicing the onion keeps its flavor delicate and not overpowering.
- 2 tablespoons olive oil: A fruity extra-virgin olive oil enriches the dressing with a luscious texture.
- 1 tablespoon white wine vinegar or apple cider vinegar: Either vinegar works wonderfully, lending bright acidity to lift the salad.
- 1 teaspoon honey: Honey subtly softens the tang and highlights the natural sweetness of the peppers.
- ½ teaspoon salt: The salt wakes up all the flavors and helps draw moisture from the cucumbers for juicier bites.
- ¼ teaspoon black pepper: A touch of pepper adds a gentle warmth to every forkful.
- 1 tablespoon chopped fresh dill or parsley (optional): Herbs give a fresh, aromatic finish—dill for an earthy note, parsley for brightness.
How to Make Cucumber and Sweet Pepper Salad
Step 1: Prep the Vegetables
Begin by giving your cucumbers, sweet mini bell peppers, and red onion a quick rinse under cool water. Then, thinly slice the cucumbers—they should be almost paper-thin, which makes the salad especially crisp and pleasant to bite into. Slice your peppers into colorful rings and the onion into fine slivers for an appealing mix of textures and flavors. Toss all the prepared vegetables together in a large mixing bowl.
Step 2: Whisk the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the olive oil, white wine vinegar (or apple cider vinegar), honey, salt, and black pepper. Whisk vigorously until the mixture looks slightly creamy and fully blended. If you’re using a jar, give it a hearty shake—this emulsifies the dressing, making sure every drop is balanced and flavorful.
Step 3: Combine Salad and Dressing
Pour the dressing right over your bowl of sliced veggies. Using clean hands or salad tongs, toss everything gently together to coat. Make sure the dressing lightly hugs each vegetable without drenching them; the goal is a refreshing, not soggy, texture that highlights the natural crunch of the cucumbers and peppers.
Step 4: Let the Flavors Meld
For the best Cucumber and Sweet Pepper Salad experience, set the salad aside for at least 10 minutes before serving. This short rest lets the vegetables soak up the bright dressing and gives the flavors time to mingle, mellow, and really come alive. Cover the bowl with a plate or plastic wrap and leave it at room temperature, or pop it in the fridge if you prefer a chilled, crisp salad.
Step 5: Garnish and Serve
Just before serving, sprinkle chopped fresh dill or parsley over the top to add a burst of vibrant, herbaceous flavor. This optional finishing touch makes the salad feel restaurant-worthy and adds another burst of color that will tempt you to dig right in.
How to Serve Cucumber and Sweet Pepper Salad
Garnishes
A sprinkle of chopped dill or parsley elevates the salad beautifully, adding freshness and a touch of elegance. For even more visual appeal, consider a few extra pepper rings artfully arranged on top or a light scattering of flaky sea salt. Sometimes, a gentle squeeze of lemon juice right before serving is a simple step that brightens up the entire bowl.
Side Dishes
Cucumber and Sweet Pepper Salad is the perfect palate cleanser alongside grilled meats, roasted fish, or hearty vegetarian mains. Try it next to lemon-herb chicken, a fillet of salmon, or a generous slice of veggie quiche. It’s equally lovely as a vibrant addition to a picnic spread or a refreshing component in a potluck buffet.
Creative Ways to Present
Think beyond the salad bowl! Pile your Cucumber and Sweet Pepper Salad high on crostini for an impressive appetizer, tuck it into pita pockets for a crunchy lunchtime surprise, or serve it atop a bed of farro or quinoa for a simple, satisfying grain bowl. Presentation can be as playful as you like—try layering the veggies in a glass jar for a grab-and-go lunch that steals the show.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, simply cover the salad tightly or transfer it to an airtight container and refrigerate—it’ll stay crisp and delicious for up to 24 hours. The flavors continue to develop as it rests, making tomorrow’s lunch or snack both effortless and flavorful.
Freezing
Freezing is not recommended for this salad, as the cucumbers and peppers will lose their delightful crunch and turn watery upon thawing. Since the beauty of Cucumber and Sweet Pepper Salad lies in its fresh, crisp bite, enjoy it fresh for the ultimate taste and texture.
Reheating
No need for reheating—this salad is meant to be served chilled or at room temperature! If it’s been in the fridge, remove it about 10 minutes before serving to take the chill off, and give it a gentle toss to redistribute the dressing.
FAQs
Can I use regular-sized bell peppers instead of mini ones?
Absolutely! Slice larger bell peppers into thin strips or small bite-sized pieces. The mini bells add a little sweetness and extra color, but classic bell peppers work perfectly for this salad.
What if I don’t have fresh dill or parsley?
No worries! The Cucumber and Sweet Pepper Salad is still tasty without them. You could sprinkle in a bit of dried dill or parsley, or even try fresh basil or mint for a different twist.
How can I make this salad tangier?
For a more pronounced tang, add an extra splash of vinegar or a generous squeeze of lemon juice before tossing the salad. Some people also love a spoonful of crumbled feta for extra zing.
Is this recipe suitable for meal prep?
Yes, it’s great for meal prepping! Prepare the vegetables and dressing ahead of time, but for the crunchiest texture, combine them just before eating. Leftovers up to a day old will still taste fantastic.
Does the salad taste better chilled or at room temperature?
It’s delicious both ways! Serving the Cucumber and Sweet Pepper Salad chilled makes it extra refreshing, but letting it come to room temperature can help the flavors shine through even more. Try both and see which you like best.
Final Thoughts
There’s something undeniably joyful about sharing a bowl of Cucumber and Sweet Pepper Salad—its colors, crunch, and zingy flavor make every bite a little celebration. Give it a try, and don’t be surprised if this vibrant salad becomes a new staple in your kitchen. Your tastebuds (and any lucky guests) will thank you!
Print
Cucumber and Sweet Pepper Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free, Vegetarian
Description
This refreshing Cucumber and Sweet Pepper Salad is a vibrant and colorful dish perfect for summer gatherings. Crisp cucumbers, sweet mini bell peppers, and red onions are tossed in a tangy dressing for a deliciously light and healthy salad.
Ingredients
Cucumbers:
- 2 medium cucumbers, thinly sliced
Sweet Mini Bell Peppers:
- 1 cup sweet mini bell peppers, thinly sliced into rings (use red, yellow, and orange)
Red Onion:
- 1/4 small red onion, thinly sliced
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1 tablespoon chopped fresh dill or parsley (optional)
Instructions
- Combine Vegetables: In a large bowl, combine cucumbers, sweet mini bell peppers, and red onion.
- Prepare Dressing: In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and black pepper until well combined.
- Toss with Dressing: Pour the dressing over the vegetables and toss gently to coat.
- Let Sit: Allow the salad to sit for at least 10 minutes for flavors to meld.
- Garnish and Serve: Garnish with fresh dill or parsley if desired. Serve chilled or at room temperature.
Notes
- This salad can be made ahead and stored in the fridge for up to 24 hours.
- For a tangier version, add a splash of lemon juice or more vinegar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
