This Cucumber Sweet Pepper Salad comes together in about 15 minutes and requires no cooking at all for a quick side dish that your family will love! Switch up the veggies to suit your taste or use this as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Packed with freshness, color, and crunch, it’s the perfect accompaniment to any meal or even a delightful light lunch on its own!
Ingredient Breakdown
Cucumbers
Bell Peppers
Red Onion
Fresh Dill
Dressing Ingredients
- Olive Oil : A high-quality extra virgin olive oil is going to give you the best flavor for the dressing. I prefer this for the rich and fruity notes it adds, but any neutral oil will work if you need a substitution.
- Apple Cider Vinegar : This adds that lovely tang and complements the sweetness of the peppers. You can use white wine vinegar if that’s what you have on hand, or even lemon juice for a fresh twist.
- Lemon Juice : Extra zing and freshness are always a win! I like to use freshly squeezed lemon juice because it really brightens the whole salad up. You could omit this if you’re not a lemon lover, but I don’t recommend it!
- Honey : Just a touch of honey balances the acidity of the vinegar and lemon. If you prefer a vegan option, maple syrup or agave nectar is an excellent alternative.
- Salt and Pepper : A couple of pinches of salt and pepper is all you need to season this salad beautifully. Make sure you taste as you go to find that perfect flavor balance!
Let’s Get Cooking!
Prep the Veggies: In a large bowl, combine 2 large cucumbers, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, and ¼ cup red onion, all thinly sliced. The colors are going to be gorgeous; I just love how fresh everything looks!
Make the Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, and 1 teaspoon honey until everything is well combined. You can already smell that zesty goodness!
Combine: Pour the dressing over the cucumber and pepper mixture. Add ¼ cup fresh dill, chopped. Toss everything together gently, making sure those fresh veggies are well coated with the dressing. You’re going to want to dig right in, but let the flavors mingle a bit!
Season: Season with a couple pinches of salt and pepper to taste. Be generous but mindful, remember, you can always add more, but once it’s in, it’s in!
Chill Out: Pop the salad in the fridge for at least 15 minutes before serving to let those flavors meld together. Or, if you’re like me, you might just strategically taste it every 5 minutes to see if it’s getting better yet, spoiler alert: it always does!
Serve: Serve chilled as a refreshing side dish or a light main course. It’s that simple!
Why I Love This Recipe
This Cucumber Sweet Pepper Salad is my go-to recipe when I need something light and fresh, yet incredibly satisfying. I’m a real sucker for salads that can double as a side dish or a light meal, and this one hits the mark every time! Plus, with the versatility of ingredients, you can easily switch things up based on what you have on hand. The best part is that it’s always a hit with my family, even my picky eater of an 8-year-old keeps going back for more!
If you loved this Cucumber Sweet Pepper Salad, be sure to check out my Sicilian Cauliflower Salad, my Easy Mango Slaw, or my Honey Mustard Chicken Salad!
What Makes This Recipe Special
Quick & Easy
This salad comes together in under 15 minutes! Ideal for busy weeknights when you need something light and delightful but don’t have the time for a complicated dish. Just chop, mix, and you’re done!
Customizable
The beauty of this recipe is its flexibility! You can use whatever ingredients you have around. Got some leftover cherry tomatoes? Toss them in! Want to switch the dressings? Go for a balsamic glaze instead, there’s no wrong way to do it!
Make-Ahead Friendly
This salad is perfect for meal prep. You can easily make it a day ahead of time; the flavors deepen and only get better as it sits. Just make sure you give it a good stir before serving!
Fresh and Flavorful
Loaded with tons of flavor from the fresh veggies and herbs, this salad is like a burst of sunshine on your plate. It’s light enough to serve alongside heavier dishes, yet filling enough to enjoy as a main lunch course.
Budget-Friendly
Using everyday ingredients, this salad is easy on your wallet. Plus, you can often find these items in your fridge or pantry, making it an effortless meal solution!
Serving Suggestions
This Cucumber Sweet Pepper Salad is ultra versatile and pairs wonderfully with just about anything! Try serving it alongside grilled chicken, steak, or fish for a delicious, well-rounded meal. It also makes for a great picnic salad, alongside some hearty sandwiches or wraps.
Storage Tips
This salad keeps well in the fridge, thanks to the vinegar in the dressing, which helps preserve the veggies. You can store it in an airtight container for up to 3 days in the refrigerator. Just keep in mind that the cucumbers may release some water as they sit, so give it a quick stir before serving.
Reheating Instructions
No need to reheat this dish; it’s best served cold! If you happen to have leftovers, enjoy them chilled as a refreshing snack or side the next day.
Freezer Friendly?
Nope, this salad is not freezer-friendly. The texture of the cucumbers and peppers will turn mushy once frozen and thawed. But that’s okay, serving it fresh is where all the flavor lives!
You’re going to find this Cucumber Sweet Pepper Salad to be a super refreshing addition to your meal lineup. Not only is it quick and easy to whip up, but it’s also packed with flavor. You’ll want to make it over and over again, I promise!
Let me know how it turns out for you! Enjoy your cooking! Follow us on Pinterest for daily meal inspiration!
Cucumber Sweet Pepper Salad
Ingredients
Method
- In a large bowl, combine 2 large cucumbers, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, and ¼ cup red onion, all thinly sliced.
- In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, and 1 teaspoon honey until well combined.
- Pour the dressing over the cucumber and pepper mixture. Add ¼ cup fresh dill, chopped. Toss gently to coat.
- Season with a couple pinches of salt and pepper to taste.
- Pop the salad in the fridge for at least 15 minutes before serving.
- Serve chilled as a refreshing side dish or light main course.