Cucumber Sweet Pepper Salad

Light, crisp, and refreshing, this Cucumber Sweet Pepper Salad is the perfect side dish for any meal. Bursting with vibrant colors and fresh flavors, it’s a healthy, low-calorie option that comes together in just minutes. Whether you’re hosting a backyard BBQ, prepping for a picnic, or simply craving something crunchy and cool, this salad is a must-try.

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Why You’ll Love This Recipe
Quick & Easy – Ready in just 15 minutes with no cooking required.
Fresh & Healthy – Made with raw vegetables and a light vinaigrette.
Perfect for Summer – Cool, hydrating, and refreshing.
Customizable – Add your favorite toppings or herbs.
Great for Meal Prep – Stays crisp in the fridge for a couple of days.

Ingredients You’ll Need

For the Salad:

• 2 large cucumbers, thinly sliced
• 1 cup mini sweet peppers, sliced into thin rings (any color)
• ¼ small red onion, thinly sliced
• ¼ cup fresh parsley or cilantro, chopped
• 1 tbsp sesame seeds (optional for texture)
• 1 tbsp sunflower seeds or pumpkin seeds (optional for crunch)

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp honey (or maple syrup for vegan option)
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp dried oregano or Italian seasoning
• Juice of ½ lemon

Tools You’ll Need

• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork
• Knife and cutting board
• Vegetable peeler (optional, for decorative cucumber strips)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Wash and dry all vegetables thoroughly.
2. Slice cucumbers into thin rounds or half-moons. You can peel them partially for a decorative look.
3. Slice the mini sweet peppers into thin rings, removing seeds.
4. Thinly slice the red onion.
5. Chop fresh parsley or cilantro.
6. Place all vegetables in a large mixing bowl.

Step 2: Make the Dressing
7. In a small bowl or jar, combine olive oil, vinegar, honey, Dijon mustard, salt, pepper, garlic powder, oregano, and lemon juice.
8. Whisk or shake until well emulsified and slightly thickened.

Step 3: Toss the Salad
9. Pour the dressing over the sliced vegetables.
10. Toss gently to coat all ingredients evenly.
11. Sprinkle sesame seeds and sunflower or pumpkin seeds on top for extra texture.

Step 4: Chill and Serve
12. Let the salad sit for 5–10 minutes to allow the flavors to meld.
13. Serve immediately or refrigerate until ready to enjoy.

Tips for the Best Cucumber Sweet Pepper Salad
Use Fresh Veggies – Crisp cucumbers and sweet peppers make all the difference.
Slice Evenly – Uniform slices ensure balanced flavor in every bite.
Chill for Flavor – Letting the salad sit enhances its refreshing taste.
Add a Kick – Include a pinch of red pepper flakes or a few slices of jalapeño for heat.
Make It a Meal – Add grilled chicken, chickpeas, or feta cheese for a complete dish.

Serving Suggestions
Serve alongside grilled chicken or fish.
Pair with sandwiches or wraps for a picnic lunch.
Top with quinoa or bulgur for a heartier salad.
Add a dollop of hummus or yogurt for extra creaminess.

How to Store & Reuse

Storing:
Refrigerate: Store in an airtight container for up to 2 days.
Avoid freezing: This salad is best fresh due to its water-rich ingredients.

Reusing Leftovers:
Add to wraps or pita sandwiches.
Serve over leafy greens as a secondary salad.
Mix with cooked grains for a quick grain bowl.

Frequently Asked Questions

1. Can I make this salad ahead of time?
   Yes! It holds well in the fridge for 1-2 days, though it’s best the day it’s made for peak crunch.
2. What’s a good substitute for red onion?
   Shallots or green onions work well for a milder flavor.
3. Can I use English or Persian cucumbers?
   Absolutely! Both types are crisp and low in seeds, making them perfect for this recipe.
4. How do I make it spicier?
   Add thinly sliced chili peppers or a dash of cayenne to the dressing.
5. Is this salad vegan and gluten-free?
   Yes, as long as you use maple syrup instead of honey, it’s vegan. It’s naturally gluten-free.

Final Thoughts

This Cucumber Sweet Pepper Salad is a celebration of fresh, vibrant ingredients that come together to create a delightful dish. With its crisp texture, tangy dressing, and colorful appeal, it’s a refreshing companion to any main course—or a light, healthy dish on its own. Try it once, and it just might become your new favorite salad.

Enjoy making it, and don’t forget to share your photos and feedback! I love seeing how your creations turn out.

Preparation Time: 15 minutes
Cooking Time: None
Cuisine: American

Nutritional Information (Per Serving):
Calories: 120 | Protein: 2g | Carbohydrates: 10g | Fat: 8g | Fiber: 2g | Sodium: 180mg

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