Description
This crisp and colorful Cucumber and Sweet Pepper Salad combines fresh vegetables with a tangy herby dressing for a refreshing and vibrant dish perfect for any occasion.
Ingredients
- 2 large seedless cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1/2 medium red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Slice cucumbers into thin rounds or half-moons. Cut sweet peppers into thin strips and thinly slice the red onion.
- In a small bowl, whisk together lemon juice, olive oil, chopped dill, salt, and black pepper to create a bold, tangy dressing.
- Combine cucumbers, sweet peppers, and red onion in a large bowl. Pour the dressing over the vegetables and toss well. Let sit for 10 minutes.
- Just before serving, crumble feta cheese on top and gently toss the salad one last time to distribute the cheese without breaking it up too much.
Notes
- Top with extra dill, more feta, or red pepper flakes for added flavor.
- Pairs well with grilled meats, fish, frittatas, or Mediterranean dishes like hummus and pita.
- Serve in jars for picnics, endive leaves for appetizers, or on a white platter for visual appeal.
- Store undressed salad and feta separately for up to 2 days; best eaten fresh.
- Do not freeze; enjoy cold or at room temperature.
- Use mini sweet peppers or mild poblano for variety.
- Make vegan by omitting or replacing feta with plant-based alternatives.
- Add grilled chicken, chickpeas, or shrimp for a protein boost.
- Fresh lemon juice is preferred for the brightest flavor.
