Description

Looking for a fresh, colorful, and crisp side dish that’s bursting with flavor? This Cucumber Sweet Pepper Salad is just what you need! It combines the cool crunch of cucumbers with the sweetness of mini bell peppers in a light, tangy dressing. Perfect for summer picnics, potlucks, or a quick healthy lunch.

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Ingredients

Scale

For the Salad:
2 large cucumbers, thinly sliced
1½ cups mini sweet bell peppers, sliced into thin rings (use red, yellow, and orange)
¼ small red onion, thinly sliced
2 tbsp chopped fresh parsley (or dill for a twist)
1 tbsp toasted sesame seeds (optional for extra crunch)

For the Dressing:
3 tbsp rice vinegar (or white wine vinegar)
1 tbsp olive oil
1 tsp honey (or maple syrup for vegan option)
1 tsp Dijon mustard
½ tsp garlic powder
Salt and black pepper to taste

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Instructions

Step 1: Prep the Vegetables
Wash and thinly slice the cucumbers (you can peel them if desired).
Slice mini sweet bell peppers into rings and remove any seeds.
Thinly slice the red onion and chop the parsley.
Add all the veggies to a large mixing bowl.

Step 2: Make the Dressing
In a small bowl or jar, whisk together the rice vinegar, olive oil, honey, Dijon mustard, garlic powder, salt, and pepper.
Taste and adjust seasoning if needed.

Step 3: Toss the Salad
Pour the dressing over the sliced vegetables in the bowl.
Toss everything gently to combine and evenly coat with the dressing.
Let the salad sit for at least 10 minutes to allow the flavors to meld.

Step 4: Serve & Garnish
Transfer the salad to a serving dish.
Sprinkle with fresh parsley and toasted sesame seeds if using.
Serve chilled or at room temperature.

Notes

Use a Mandoline – For perfectly thin and even slices that absorb the dressing well.
Chill Before Serving – Letting the salad rest enhances the flavor.
Try Fresh Herbs – Dill, mint, or cilantro all pair wonderfully with cucumbers.
Add a Crunch – Toasted nuts or seeds offer a delightful texture boost.

Prep Time: 15 minutes