introduction
This Cucumber and Sweet Pepper Salad is fresh, quick, and light. It needs few ingredients and little time, and it works well as a side or a snack; for pairing ideas see these easy snack and sweet treat ideas.
why make this recipe
Make this salad when you want something cool and simple. It is healthy, low in calories, and uses fresh vegetables. You can make it fast for a weeknight meal or bring it to a potluck.
how to make Cucumber and Sweet Pepper Salad
Wash and cut the vegetables first. Dice the cucumber and bell pepper, and finely chop the red onion and parsley. Whisk the olive oil, vinegar, salt, and pepper to make a light dressing. Mix the dressing with the vegetables and toss gently. Chill or serve right away.
Ingredients :
1 cucumber, diced, 1 sweet bell pepper, diced (any color), 1/4 red onion, finely chopped, 1/4 cup fresh parsley, chopped, 2 tablespoons olive oil, 1 tablespoon vinegar (white or apple cider), Salt and pepper to taste
Directions :
- In a large bowl, combine the diced cucumber, sweet pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
how to serve Cucumber and Sweet Pepper Salad
Serve the salad chilled or at room temperature. Put it next to grilled chicken, fish, or sandwiches. It also works on a plate with hummus and pita for a light meal.
how to store Cucumber and Sweet Pepper Salad
Store the salad in an airtight container in the fridge. Use within 2 days for best texture. If it gets watery, drain a little liquid before serving.
tips to make Cucumber and Sweet Pepper Salad
- Use firm, fresh vegetables for a crisp salad.
- Cut pieces to similar sizes so every bite is balanced.
- Taste the dressing and add more vinegar or oil if you like.
- Chop parsley right before serving to keep it bright.
variation (if any)
- Add a handful of chopped mint or dill for extra flavor.
- Mix in halved cherry tomatoes for color.
- Replace vinegar with lemon juice for a citrus touch.
- Add crumbled feta for a richer salad.
FAQs
Q: Can I use other kinds of cucumbers?
A: Yes. English or Persian cucumbers work well. If you use thick-skinned cucumbers, peel them first.
Q: Can I make this salad ahead of time?
A: You can make it a few hours ahead, but do not make it more than 1–2 days ahead. The vegetables lose crunch over time.
Q: Is this salad gluten-free and vegan?
A: Yes. The recipe is naturally gluten-free and vegan.
Q: How do I stop the salad from getting soggy?
A: Keep the dressing separate until ready to serve, or use firmer vegetables and drain excess liquid before serving.
Cucumber and Sweet Pepper Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Description
A fresh, quick, and light salad perfect for a side or snack, made with crisp vegetables and a light dressing.
Ingredients
- 1 cucumber, diced
- 1 sweet bell pepper, diced (any color)
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon vinegar (white or apple cider)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced cucumber, sweet pepper, red onion, and parsley.
- In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
Store the salad in an airtight container in the fridge for up to 2 days. Use firm, fresh vegetables for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
