The Cucumber and Sweet Pepper Salad is that perfect breeze-in-a-bowl dish everyone needs in their back pocket. Crisp cucumbers, vibrant sweet peppers, and a zippy, herby dressing come together for a salad that’s as eye-catching as it is refreshing. Whether you’re looking for a pop of color on your weeknight table or an easy make-ahead potluck hero, this salad covers all the bases—freshness, crunch, and a spectrum of flavors that play so well together you’ll want to put it on repeat.
Ingredients You’ll Need
With just a handful of fresh ingredients, you can transform basic veggies into an extraordinary salad. Every component here serves a purpose—crunch, bright color, or a punch of flavor—guaranteeing this Cucumber and Sweet Pepper Salad is far from ordinary.
- Cucumbers: The foundation—choose crisp, seedless varieties for the best texture.
- Sweet bell peppers (mix of red, yellow, and orange): They bring vibrant color and a mellow sweetness that balances the crunchy cucumbers.
- Red onion: Thinly sliced for a mild bite that elevates the freshness without overpowering other flavors.
- Fresh dill: Adds that unmistakable herby brightness—you can also use parsley or mint for a twist.
- Feta cheese: Creamy, salty crumbles give the salad a satisfying body and tang.
- Lemon juice: The acid that ties it all together, bringing out the veggies’ natural sweetness.
- Olive oil: A generous drizzle rounds out the flavors and gives the salad a luscious finish.
- Salt and pepper: Essential seasonings, bringing all the tastes into sharp, delicious focus.
How to Make Cucumber and Sweet Pepper Salad
Step 1: Prep the Vegetables
Start by slicing your cucumbers into thin rounds—if you’re in a hurry, half-moons are just as great. Cut the sweet peppers into thin strips, and slice the red onion as thinly as possible for a subtle, not overpowering, sharpness. It’s worth taking your time here—the thinner the veggies, the better the salad will soak up all those bright flavors.
Step 2: Whisk the Dressing
In a small bowl, whisk together fresh lemon juice, a generous glug of olive oil, chopped dill, salt, and freshly cracked black pepper. This dressing should taste bold and tangy—remember it’ll mellow out a little once tossed with the vegetables.
Step 3: Toss Everything Together
Combine the cucumbers, peppers, and red onion in a large serving bowl. Pour the herby lemon dressing over the top and toss everything really well to make sure every bite is coated. Let the salad sit for about 10 minutes so the flavors mix and mingle.
Step 4: Add the Feta and Serve
Just before serving, crumble the feta on top and give the salad one last gentle toss. This keeps the feta chunky and visually pretty, so each serving gets a burst of creamy cheese beside that veggie crunch.
How to Serve Cucumber and Sweet Pepper Salad
Garnishes
Top your Cucumber and Sweet Pepper Salad with a sprinkle of extra fresh dill, more feta crumbles, or even a crack of black pepper for an extra layer of flavor and eye appeal. If you like a little heat, a dash of red pepper flakes works wonders as well.
Side Dishes
This salad is a dream side for grilled meats, roasted fish, or a simple frittata. It’s also fantastic tucked alongside pita bread and hummus for a Mediterranean-style lunch, or served as a zippy topping for grain bowls and wraps.
Creative Ways to Present
You can serve Cucumber and Sweet Pepper Salad family-style in a big salad bowl, layer it in clear glass jars for a picnic, or even pile it into endive leaves for a fun, bite-sized appetizer at parties. The colors look especially inviting against white platters or paired with vibrant serving ware.
Make Ahead and Storage
Storing Leftovers
If you plan to have leftovers, keep the dressing and feta separate from the vegetables until you’re ready to enjoy. Once tossed, the Cucumber and Sweet Pepper Salad will keep well in the refrigerator for up to 2 days in an airtight container, though it’s at its brightest and crunchiest on day one.
Freezing
Due to the high water content of the cucumbers and peppers, this salad doesn’t freeze well—the textures will change and you’ll lose that signature fresh crunch. It’s best to whip up a batch fresh and avoid the freezer for this one.
Reheating
No reheating required! Cucumber and Sweet Pepper Salad is meant to be enjoyed cold or at room temperature, making it a breeze for meal prep or last-minute gatherings. Just be sure to give it a little toss before serving if it’s been in the fridge.
FAQs
Can I use different types of peppers?
Absolutely! While sweet bell peppers are the classic choice, you can swap in mini sweet peppers or even a mild poblano for a slightly different flavor profile and just as much color.
Is there a vegan version of Cucumber and Sweet Pepper Salad?
Definitely—just leave out the feta cheese or substitute with your favorite plant-based feta or a sprinkle of nutritional yeast for that savory, cheesy note.
How far in advance can I make this salad?
You can slice the veggies and whisk the dressing up to a day ahead, but for ultimate crunch, toss everything together within an hour or two of serving. This keeps the cucumbers crisp and the flavors lively.
What about adding protein?
Grilled chicken, chickpeas, or even cooked shrimp make excellent add-ins to turn this Cucumber and Sweet Pepper Salad into a full meal. Just pile it right on top or alongside for a balanced, easy lunch or dinner.
Can I use bottled lemon juice instead of fresh?
While bottled will work in a pinch, fresh lemon juice gives the dressing a brighter, cleaner flavor and really makes the fresh veggies pop—if you have fresh, it’s always worth the extra squeeze.
Final Thoughts
When you need something light, colorful, and full of flavor, don’t sleep on this Cucumber and Sweet Pepper Salad. It’s easy, it’s beautiful, and it brings a little happiness to any meal. Give it a try—your taste buds (and your friends) will thank you!
Print
Cucumber and Sweet Pepper Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This refreshing Cucumber and Sweet Pepper Salad is a perfect side dish for any summer meal. Crisp cucumbers and colorful sweet peppers are tossed in a tangy vinaigrette for a burst of fresh flavors.
Ingredients
Cucumber Salad:
- 2 cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare Vegetables: In a large bowl, combine the sliced cucumbers, red bell pepper, yellow bell pepper, and red onion.
- Make Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper.
- Toss Salad: Pour the vinaigrette over the vegetables and toss until well coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold and enjoy!
Notes
- This salad is best served chilled.
- You can add fresh herbs like dill or parsley for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
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