Cucumber Pepper Salad: A Refreshing & Healthy Recipe

Cucumber pepper salad: Prepare to be amazed by this vibrant and refreshing dish that will awaken your taste buds! Forget everything you thought you knew about salads; this isn’t just lettuce and dressing. This is a symphony of crisp textures and bright flavors that will leave you craving more.

While the exact origins of combining cucumbers and peppers in a salad are difficult to pinpoint, the pairing speaks to a universal appreciation for fresh, readily available ingredients. Cucumbers, cultivated for thousands of years, and peppers, originating in the Americas, have found their way into countless cuisines worldwide. This simple yet elegant salad highlights the natural sweetness of bell peppers and the cool, hydrating qualities of cucumbers.

What makes this cucumber pepper salad so irresistible? It’s the perfect balance of textures – the satisfying crunch of the peppers against the juicy tenderness of the cucumbers. The subtle sweetness is beautifully complemented by a tangy dressing, making it an ideal side dish for grilled meats, fish, or even as a light and refreshing lunch. Plus, it’s incredibly easy to prepare, requiring minimal cooking and readily available ingredients. Whether you’re looking for a healthy and delicious way to incorporate more vegetables into your diet or simply want a quick and flavorful salad, this recipe is a guaranteed winner!

Ingredients:

• 3 large cucumbers, preferably English or Persian, thinly sliced
• 2 bell peppers (1 red, 1 yellow or orange), seeded and thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup crumbled feta cheese for garnish
• Optional: A pinch of red pepper flakes for a little heat

Preparing the Vegetables:

1. Slice the Cucumbers: I like to use a mandoline slicer for this to get really thin and uniform slices, but a sharp knife works just as well. Aim for slices about 1/8 inch thick. If you’re using regular cucumbers with thick skins, you might want to peel them first. English or Persian cucumbers have thinner skins and don’t need peeling.
2. Prepare the Bell Peppers: Remove the stems, seeds, and membranes from the bell peppers. Then, slice them thinly. I find that slicing them into strips about the same width as the cucumber slices looks best.
3. Slice the Red Onion: Red onion can be quite strong, so I like to slice it very thinly. You can also soak the sliced red onion in cold water for about 10 minutes to mellow its flavor a bit. Drain well before adding it to the salad.
4. Chop the Herbs: Fresh dill and parsley add a wonderful freshness to this salad. Make sure to chop them finely so they distribute evenly throughout the salad. I usually wash and dry the herbs thoroughly before chopping.

Making the Dressing:

1. Combine the Wet Ingredients: In a small bowl, whisk together the olive oil, red wine vinegar, and lemon juice. The lemon juice adds a nice brightness to the dressing.
2. Add the Mustard and Garlic: Add the Dijon mustard and minced garlic to the bowl. The Dijon mustard helps to emulsify the dressing and adds a subtle tang. Make sure the garlic is finely minced so it doesn’t overpower the other flavors.
3. Sweeten (Optional): If you find the dressing too tart, you can add a 1/2 teaspoon of sugar. This is optional, but it can help to balance the acidity of the vinegar and lemon juice. I usually add a pinch.
4. Season to Taste: Season the dressing with salt and freshly ground black pepper to taste. Be generous with the pepper! I also like to add a pinch of red pepper flakes for a little kick, but that’s totally optional.
5. Whisk Vigorously: Whisk all the ingredients together until the dressing is well emulsified and slightly thickened. This usually takes about a minute or two. You can also use a small jar with a lid to shake the dressing.

Assembling the Salad:

1. Combine the Vegetables: In a large bowl, combine the sliced cucumbers, bell peppers, and red onion. Make sure the bowl is large enough to toss the salad without making a mess.
2. Add the Herbs: Add the chopped dill and parsley to the bowl with the vegetables.
3. Pour on the Dressing: Pour the dressing over the vegetables and herbs.
4. Toss Gently: Gently toss the salad to coat all the vegetables evenly with the dressing. Be careful not to over-mix, as this can bruise the cucumbers and make them release too much water.
5. Taste and Adjust: Taste the salad and adjust the seasoning as needed. You might want to add more salt, pepper, or lemon juice to suit your taste.
6. Chill (Optional): For the best flavor, I recommend chilling the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together and the vegetables to crisp up a bit. However, it’s also delicious served immediately.
7. Garnish (Optional): Just before serving, you can garnish the salad with crumbled feta cheese for a salty and creamy touch. A sprinkle of extra fresh dill or parsley also looks nice.

Tips and Variations:

• Cucumber Variety: As I mentioned earlier, English or Persian cucumbers are my preferred choice for this salad because of their thin skins and fewer seeds. However, you can use any type of cucumber you like. Just be sure to peel and seed them if necessary.
• Bell Pepper Colors: I like to use a combination of red and yellow or orange bell peppers for a colorful presentation. But you can use any color bell pepper you like. Green bell peppers have a slightly more bitter flavor.
• Onion Options: If you don’t have red onion on hand, you can use white onion or even scallions. Just be sure to slice them thinly.
• Herb Substitutions: If you don’t have fresh dill or parsley, you can substitute other fresh herbs like mint, chives, or oregano.
• Vinegar Variations: If you don’t have red wine vinegar, you can use white wine vinegar, apple cider vinegar, or even rice vinegar.
• Add Some Heat: If you like a little heat, you can add a pinch of red pepper flakes to the dressing or even a finely chopped jalapeño pepper to the salad.
• Make it Creamy: For a creamier salad, you can add a dollop of Greek yogurt or sour cream to the dressing.
• Add Some Protein: You can add some protein to this salad by tossing in some grilled chicken, shrimp, or chickpeas.
• Make it Ahead: This salad can be made ahead of time, but I recommend adding the dressing just before serving to prevent the cucumbers from getting soggy.
• Serving Suggestions: This cucumber and bell pepper salad is a great side dish for grilled meats, fish, or poultry. It’s also delicious as a light lunch or snack. I love to serve it with some crusty bread for dipping in the dressing.

Storing Leftovers:

Leftover cucumber and bell pepper salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the cucumbers will release some water as they sit, so the salad may become a bit watery. You can drain off any excess liquid before serving.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and quantities used.

• Calories: Approximately 150-200 per serving
• Fat: 10-15 grams
• Protein: 2-3 grams
• Carbohydrates: 10-15 grams
• Fiber: 2-3 grams

Enjoy your delicious and refreshing Cucumber and Bell Pepper Salad! I hope you love it as much as I do!

Conclusion:

This Cucumber Pepper Salad is more than just a side dish; it’s a vibrant explosion of flavor and texture that will elevate any meal. The crisp coolness of the cucumber perfectly complements the subtle sweetness of the bell peppers, all brought together by a tangy and refreshing dressing. It’s a symphony of simple ingredients that creates something truly special, and I genuinely believe you’ll find yourself making it again and again.

Why is this a must-try? Because it’s incredibly easy to prepare, requires minimal ingredients, and delivers maximum flavor. It’s the perfect solution for a quick lunch, a light dinner, or a potluck contribution that will have everyone asking for the recipe. Plus, it’s naturally healthy and packed with vitamins, making it a guilt-free indulgence you can enjoy any time.

But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your taste. For a spicier kick, add a pinch of red pepper flakes or a finely chopped jalapeño. If you prefer a sweeter salad, a drizzle of honey or maple syrup will do the trick. You could also incorporate other vegetables like red onion, cherry tomatoes, or even avocado for added creaminess.

Serving Suggestions:

* Serve it as a refreshing side dish alongside grilled chicken, fish, or steak.
* Toss it with cooked quinoa or couscous for a light and healthy grain bowl.
* Use it as a topping for tacos or wraps for an extra burst of flavor.
* Enjoy it as a standalone salad for a light and satisfying lunch.
* Bring it to your next barbecue or potluck – it’s always a crowd-pleaser!

I personally love adding a sprinkle of feta cheese and some toasted sesame seeds for extra flavor and texture. Another favorite variation of mine is to add a squeeze of lime juice and a handful of chopped cilantro for a more vibrant and zesty flavor profile. The possibilities are truly endless!

Don’t be afraid to get creative and make this Cucumber Pepper Salad your own. I encourage you to experiment with different ingredients and flavor combinations until you find your perfect version. The beauty of this recipe lies in its simplicity and adaptability.

I’m so confident that you’ll love this recipe that I can’t wait to hear about your experience. Please, give it a try and let me know what you think! Share your photos and variations on social media using #CucumberPepperSalad and tag me so I can see your creations. I’m always excited to see how others put their own spin on my recipes.

I truly believe that this Cucumber Pepper Salad will become a staple in your kitchen. It’s a simple, delicious, and versatile recipe that’s perfect for any occasion. So, gather your ingredients, grab your cutting board, and get ready to experience a burst of flavor that will leave you wanting more. Happy cooking!

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July 1, 2025 by Melissa