Cucumber Pepper Salad

Charlotte Miller

A refreshing and crunchy side dish combining crisp cucumbers and vibrant bell peppers in a zesty dressing, perfect for summer barbecues or a light lunch.

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings 4 servings

Calories 120 kcal

Ingredients

2 English cucumbers thinly sliced, seeds removed if preferred
2 bell peppers red, yellow, or orange, diced
1/4 cup olive oil for vinaigrette
2 tablespoons vinegar white or apple cider
1 teaspoon Dijon mustard optional, for vinaigrette
salt and pepper to taste
2 tablespoons fresh herbs such as dill or parsley, chopped, optional

Instructions

Wash and chop the cucumbers and bell peppers into a medium dice. If using regular cucumbers, scoop out the seeds to prevent the salad from becoming watery.
In a large bowl, combine the chopped cucumbers and bell peppers.
In a small bowl, whisk together olive oil, vinegar, Dijon mustard (if using), salt, and pepper to make the vinaigrette.
Pour the vinaigrette over the vegetables and toss to coat evenly. Add fresh herbs if desired.
Serve immediately or refrigerate for 15-20 minutes to let the flavors meld.

Notes

Remove cucumber seeds to prevent a watery salad.

Store in an airtight container in the fridge for up to 2-3 days.

Add fresh herbs like dill or parsley for extra flavor.

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