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
Scale
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
