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An extreme close-up of a freshly sliced, crisp English cucumber, highlighting its texture and vibrant green color for the salad recipe.

Cucumber Sweet Pepper Salad (The Only Recipe You Need)

A refreshing and crisp Cucumber Sweet Pepper Salad with a tangy vinaigrette. This easy, healthy side dish is ready in minutes and perfect for summer meals, BBQs, and potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 English cucumber thinly sliced
  • 2 sweet bell peppers any color, chopped
  • 1/2 red onion thinly sliced
  • 1/4 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground

Equipment

  • 1 Large Bowl
  • 1 Small bowl or jar
  • 1 Knife and Cutting Board

Instructions
 

  1. In a large bowl, combine the thinly sliced English cucumber, chopped sweet bell peppers, and thinly sliced red onion.
  2. In a separate small bowl or a jar with a lid, combine the extra virgin olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until the dressing is fully combined and emulsified.
  3. Pour the vinaigrette over the prepared vegetables. Toss gently until everything is well-coated. For best results, allow the salad to marinate for at least 10-15 minutes before serving to let the flavors meld.

Notes

For Crispier Cucumbers: Lightly salt the sliced cucumbers and let them rest in a colander for 20-30 minutes to draw out excess water. Pat dry before adding to the salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The texture will soften over time.
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