Description
Cucumber Sweet Pepper Salad features crisp cucumbers, sweet bell peppers, and a refreshing dill vinaigrette for a nutritious, colorful dish. Thinly sliced cucumbers and three types of bell peppers are combined with red onion and fresh dill, then tossed gently in a tangy blend of olive oil, apple cider vinegar, lemon juice, and honey. This salad is quick, vibrant, and perfect for summer meals, picnics, or as a light side.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Wash cucumbers and peppers thoroughly.
- Slice cucumbers into thin rounds.
- Remove seeds from peppers; slice them into thin strips.
- In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, and honey.
- In a large bowl, combine cucumbers, all bell peppers, and red onion.
- Pour dressing over vegetables and toss gently.
- Add fresh dill and toss again to distribute evenly.
- Refrigerate the salad for 15 minutes to allow flavors to meld.
- Serve chilled.
Notes
For substitutions, use English cucumbers or any color of bell pepper available. Red wine vinegar can replace apple cider vinegar, and maple syrup can be used in place of honey for a vegan option. Salad can be prepared a day ahead; store in an airtight container and stir before serving. To prevent sogginess, add dressing just before serving. If too tangy, increase honey. If watery, pat cucumbers dry before assembling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg