Cucumber Sweet Pepper Salad
A refreshing and vibrant salad combining crunchy cucumbers with colorful sweet peppers, perfect for summer meals.
Ingredients
Fresh Ingredients
- 2 medium Fresh cucumbers Crisp and firm
- 1 each Red bell pepper Bright and sweet
- 1 each Yellow bell pepper Adds sweetness and color
- 1 each Orange bell pepper Adds sweetness and color
- 1 medium Red onion Adds slight sharpness
Dressing Ingredients
- 1/4 cup Olive oil Use high-quality for better flavor
- 2 tablespoons Apple cider vinegar For bright acidity
- 2 tablespoons Fresh lemon juice For tanginess
- 1 tablespoon Honey Adds sweetness
- 2 tablespoons Fresh dill For aroma
- 1 teaspoon Salt To taste
- 1 teaspoon Pepper To taste
Instructions
Preparation
- Wash the cucumbers thoroughly under cool water to remove any dirt or residual pesticides.
- Thinly slice the cucumbers into rounds or half-moons as preferred.
- Wash all bell peppers, remove seeds and membranes, and chop into bite-sized pieces.
- Peel and thinly slice the red onion.
- If desired, soak the onion slices in cold water for about 10 minutes to mellow the flavor.
Dressing Preparation
- In a small mixing bowl, combine olive oil, apple cider vinegar, fresh lemon juice, and honey. Whisk until combined.
- Taste the dressing and adjust the sweetness or tang as desired.
Assembly
- In a large bowl, combine cucumbers, bell peppers, and red onion.
- Pour the dressing over the vegetable mix and gently toss to coat everything evenly.
- Fold in chopped dill and season with salt and pepper to taste.
- Refrigerate the salad for at least 15 minutes before serving to allow flavors to meld.
Notes
This salad is versatile and can be adapted to include other vegetables or proteins. Store leftovers in an airtight container for up to two days.