Description

This Cucumber and Bell Pepper Salad is a fresh, crunchy, and colorful side dish packed with vibrant vegetables and a tangy, light dressing. Easy to prepare and nutritious, this salad pairs well with a variety of meals and is perfect for those seeking a low-calorie, refreshing option that’s quick to make and full of flavor.

Ingredients

Scale

Vegetables

2 fresh cucumbers, thinly sliced into rounds or half-moons
2 bell peppers (red, yellow, or orange), sliced into thin strips or bite-sized pieces
1 small red onion, thinly sliced

Herbs

2 tablespoons fresh parsley or cilantro, finely chopped

Dressing

3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice or vinegar
Salt, to taste
Black pepper, to taste
Optional: 1 clove garlic, minced or 1/4 teaspoon chili flakes

Optional Additions

1/4 cup crumbled feta cheese (for a Mediterranean twist)
Handful of cherry tomatoes, halved
Red pepper flakes or diced jalapeño for spice
Drizzle of tahini instead of olive oil (vegan option)

Instructions

Prepare the vegetables: Wash the cucumbers and bell peppers thoroughly. Slice the cucumbers into thin rounds or half-moons according to your preference. Cut the bell peppers into thin strips or bite-sized pieces to add colorful crunch to the salad.
Chop the aromatics: Thinly slice the red onion to add a sharp, slightly sweet flavor. Finely chop your chosen fresh herbs like parsley or cilantro to release their aroma and brighten the salad.
Mix the dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice (or vinegar), salt, black pepper, and any optional garlic or chili flakes until well combined. The dressing should be light and balanced.
Combine and toss: In a large mixing bowl, add the cucumbers, bell peppers, onions, and herbs. Pour the dressing over and gently toss until all ingredients are evenly coated and the flavors meld together.
Chill and serve: Let the salad rest in the refrigerator for at least 15 minutes before serving. Chilling helps to meld the flavors beautifully while keeping the salad crisp and refreshing.

Notes

Use seedless cucumbers if possible to reduce bitterness and increase freshness.
Don’t oversalt the salad early to avoid drawing excess water and making it soggy.
Slice all ingredients uniformly for balanced bites and an appealing presentation.
Prepare the salad close to serving time for the freshest crunch.
Chill the salad in the fridge to enhance texture and flavor integration.
Store leftovers in an airtight container and keep dressing separate to maintain crispness for up to 2 days.
This salad is best served cold or at room temperature; reheating is not recommended.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizers
Method: No cooking required
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 cup
Calories: 80
Sugar: 4g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1.5g
Protein: 1g
Cholesterol: 0mg

Keywords: cucumber salad, bell pepper salad, fresh side dish, healthy salad, vegan salad, gluten free appetizer, easy salad recipe