Cucumber and Sweet Pepper Salad (Printable Version)

Crisp cucumbers and sweet peppers tossed in zesty herby dressing. Ready in 15 minutes.

# What You Need:

→ Vegetables

01 - 2 medium cucumbers, thinly sliced
02 - 2 large sweet bell peppers (red, yellow, or orange), thinly sliced
03 - ½ small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved

→ Fresh Herbs

05 - 3 tablespoons fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped (optional)

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1½ tablespoons fresh lemon juice (or white wine vinegar)
09 - 1 teaspoon honey or maple syrup
10 - ½ teaspoon Dijon mustard
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper

# How To Make It:

01 - In a large salad bowl, combine the cucumbers, sweet bell peppers, red onion, cherry tomatoes, parsley, and dill.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Taste and adjust seasoning if needed.
05 - Serve immediately, or chill for 20–30 minutes for enhanced flavor.

# Expert Suggestions:

01 -
  • The vegetables stay crisp for hours, making it perfect for meal prep or potlucks
  • You probably have everything you need in your fridge right now
  • The dressing strikes that perfect balance between tangy and slightly sweet
02 -
  • Cutting vegetables into uniform slices makes the salad feel restaurant quality
  • The dressing tastes better after sitting for 10 minutes, so do not be afraid to make it ahead
03 -
  • Use a mandoline if you want those paper thin slices that look professional
  • Let the dressed salad sit for at least 15 minutes for the best flavor integration

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