Crisp & Colorful Cucumber Sweet Pepper Salad
A refreshing, crunchy, and colorful salad featuring English cucumber, sweet bell peppers, and red onion, tossed in a light tangy vinaigrette. Perfect as a quick and healthy side dish.
Ingredients
For the Salad
- 1 large English cucumber quartered lengthwise and sliced into bite-sized pieces
- 2 medium sweet bell peppers mixed colors (red, yellow, orange), seeded and chopped
- 0.5 small red onion very thinly sliced
For the Tangy Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon honey or maple syrup optional, to balance tang
- 0.5 teaspoon dried oregano
- salt and black pepper to taste
Instructions
- Wash and dry all vegetables. Quarter the cucumber lengthwise, then slice into bite-sized pieces.
- Chop bell peppers into bite-sized pieces and thinly slice the red onion.
- Place the cucumber, bell peppers, and red onion into a large serving bowl.
- In a small bowl or mason jar, whisk together the olive oil, white wine vinegar, honey or maple syrup (if using), dried oregano, salt, and pepper until well combined and slightly emulsified.
- Pour the vinaigrette over the vegetables in the bowl.
- Gently toss the salad until all the vegetables are evenly coated with the dressing.
- Serve immediately for a crisp texture or let sit for 10–15 minutes to allow the flavors to meld.
Notes
Soak red onion slices in cold water for 10 minutes before using to reduce sharpness. Add chopped fresh herbs like parsley or dill for extra flavor. Make it creamy by substituting vinaigrette with a mix of Greek yogurt, lemon juice, and dill. Add feta or chickpeas for a more filling option.