Easy Cucumber & Sweet Pepper Salad
A quick and refreshing salad with crisp cucumber, sweet bell peppers, and a tangy honey dressing. Perfect for weeknight dinners or as a vibrant side dish.
Ingredients
Main Ingredients
- 1 large cucumber Use English or Persian cucumbers for less water and seeds.
- 1 red bell pepper Adds sweetness to the salad.
- 1 yellow bell pepper Enhances color and flavor.
- 1/4 cup red onion Finely diced for even distribution.
Dressing
- 1/4 cup extra virgin olive oil Fruit-forward finish preferred.
- 2 tablespoons white wine vinegar Can substitute with apple cider vinegar.
- 1 tablespoon honey Balances the acidity of vinegar.
- Salt and pepper To taste.
Instructions
Preparation
- Wash and prep vegetables: Run the cucumber, bell peppers, and red onion under cold water.
- Slice the cucumber into rounds after scooping out the seeds.
- Slice tops off bell peppers, remove seeds and ribs, and cut into thin strips.
- Finely dice the red onion and soak in cold water if necessary to reduce bite.
Making the Dressing
- In a small bowl, whisk together olive oil, white wine vinegar, honey, and a pinch of salt and pepper until glossy.
- Taste and adjust balance with more honey or vinegar as needed.
Assembly
- Pour the dressing over the chopped vegetables and toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, adjust seasoning if necessary and toss again.
Notes
Chill time is essential for flavor development. Store leftovers in an airtight container for up to 3 days. For variations, consider adding toasted sunflower seeds, feta crumbles, or fresh herbs.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 16gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 5mgFiber: 3gSugar: 4g
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