Looking for a vibrant, refreshing side that’s as pretty as it is delicious? The Cucumber Sweet Pepper Salad Recipe might just become your new summer obsession. Crisp cucumber meets a medley of sweet mini peppers, tangy red onion, and fragrant dill, all tossed in a zippy, honey-kissed vinaigrette. It’s a go-to for picnics, barbecues, or any meal craving a pop of crunch and color. In just 15 minutes, this no-cook recipe proves you can whip up something show-stopping, healthy, and utterly satisfying with just a handful of fresh, seasonal ingredients.
Ingredients You’ll Need
The magic of this Cucumber Sweet Pepper Salad Recipe lies in the simplicity of its ingredients—each one brings something essential to the table, whether it’s crispness, a burst of sweet color, or a touch of herby brightness. Here’s what makes this salad irresistible:
- Cucumber: Thinly sliced for maximum crunch and a cool, refreshing bite.
- Sweet mini peppers (red, yellow, orange): Their sweetness and rainbow hues make the salad beautiful and delicious.
- Red onion: Brings a gentle sharpness and pop of purple to the mix; slice extra thin for the best texture.
- Fresh dill: Chopped dill adds fresh, herby flavor that brightens everything up.
- Olive oil: Forms the rich, silky base of the simple vinaigrette.
- Apple cider vinegar: Lends the perfect punch of acidity—swap for white wine vinegar if you like.
- Honey: Balances the acidity and brings a subtle sweetness to the dressing.
- Dijon mustard: Adds tang and helps the vinaigrette emulsify so it clings to every veggie.
- Salt and black pepper: Essential for seasoning and elevating all the other flavors.
How to Make Cucumber Sweet Pepper Salad Recipe
Step 1: Prep the Veggies
Begin by gathering your vegetables. Wash and dry the cucumbers and sweet mini peppers, then thinly slice the cucumber and cut the peppers into colorful rings. Finely slice the red onion and roughly chop a generous handful of fresh dill. Getting the slices as uniform as possible means every bite will be a perfect blend of crunch and flavor.
Step 2: Toss Together the Salad Base
In a large mixing bowl, add the cucumber slices, pepper rings, red onion, and chopped dill. Give everything a gentle toss to combine. You want all those beautiful colors and textures to mingle—it’s already starting to look like a party in a bowl!
Step 3: Make the Honey-Dijon Vinaigrette
In a small bowl or a jar with a tight lid, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Shake or whisk vigorously until the dressing looks creamy and emulsified. Taste and adjust the seasoning to your preference—you might like a little more vinegar or an extra grind of pepper for zip.
Step 4: Dress and Toss
Pour the bright, tangy dressing over your bowl of crisp veggies. Using salad tongs or two large spoons, toss everything gently yet thoroughly, making sure every slice glistens with vinaigrette. Don’t rush it—enjoy this moment, and maybe sneak a taste.
Step 5: Let It Marinate
This is the secret step that brings the salad together. Let the dressed salad sit for 10 to 15 minutes before serving. This brief rest lets the flavors meld and the veggies soak up the dressing, resulting in a salad that’s both juicy and full-flavored. Serve chilled or at room temperature, as you prefer.
How to Serve Cucumber Sweet Pepper Salad Recipe
Garnishes
Finish your Cucumber Sweet Pepper Salad Recipe with a flourish: sprinkle extra chopped dill on top, add a handful of crumbled feta for a briny punch, or scatter toasted sunflower seeds for crunch. A few lemon wedges on the side give guests the option to add even more brightness.
Side Dishes
This salad is perfectly happy alongside grilled chicken, fish, or plant-based mains. Pair it with herby rice, roasted potatoes, or a crusty loaf for a more substantial meal. It’s also a superstar at picnics and potlucks, holding its own among other fresh summer fare.
Creative Ways to Present
For a little fun, layer the salad in mason jars for easy serving at outdoor gatherings. Arrange the ingredients in stripes for a rainbow effect on a salad platter, or use lettuce cups as edible bowls. However you serve it, the colors of this Cucumber Sweet Pepper Salad Recipe will always wow your crowd.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Cucumber Sweet Pepper Salad Recipe into an airtight container and keep it in the fridge. It will stay fresh and crisp for up to 2 days, making it a fabulous make-ahead option for busy lunchboxes or grab-and-go side dishes.
Freezing
This is one salad that’s best enjoyed fresh! Freezing is not recommended as the cucumbers and peppers will lose their signature crunch and become watery once thawed. Instead, enjoy it while the vegetables are at their peak of crispness.
Reheating
This salad is delicious served cold or at room temperature and doesn’t require any reheating. If it’s been in the fridge, simply give it a quick toss before serving to redistribute the dressing and flavors.
FAQs
Can I make the Cucumber Sweet Pepper Salad Recipe in advance?
Absolutely! You can prepare the salad and dressing up to a day in advance; store them separately and toss them together about 15 minutes before serving. This keeps the veggies at peak crispness.
What other herbs could I use besides dill?
Fresh parsley, cilantro, or even mint can give your Cucumber Sweet Pepper Salad Recipe a different twist. Each herb brings its own unique flair, so experiment to find your favorite combination!
Is there a way to make the salad spicier?
For a little kick, add thin slices of fresh jalapeño or a pinch of red pepper flakes to the mix. Be sure to taste and adjust so the spice complements, rather than overpowers, the sweetness and crunch.
How can I add protein to this salad?
Try tossing in some canned chickpeas, cooked lentils, or crumbled feta cheese. These extras turn your Cucumber Sweet Pepper Salad Recipe into a more filling, balanced meal perfect for lunch or a light dinner.
Can I use regular bell peppers instead of mini peppers?
Absolutely! Just slice them into thin strips or rings. The flavor will be a bit milder, but you’ll still get brilliant color and plenty of sweetness.
Final Thoughts
There’s a reason the Cucumber Sweet Pepper Salad Recipe is a favorite at my table—its cheerful colors, crisp texture, and lively flavors never fail to bring smiles. Whether you’re hosting friends, packing a picnic, or just craving fresh veggies, this salad is a winner. Give it a try, and let it brighten your next meal!
Print
Cucumber Sweet Pepper Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This refreshing Cucumber Sweet Pepper Salad is a colorful and flavorful dish perfect for summer gatherings. Crisp cucumbers, sweet mini peppers, and red onions are tossed in a tangy dressing for a light and healthy side dish.
Ingredients
Cucumbers:
- 2 cups cucumber, thinly sliced
Sweet Mini Peppers:
- 1 cup sweet mini peppers, thinly sliced into rings (red, yellow, and orange)
Red Onion:
- 1/4 cup red onion, finely sliced
Fresh Dill:
- 2 tablespoons fresh dill, chopped
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the sliced cucumber, sweet mini peppers, red onion, and fresh dill.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Toss and Chill: Pour the dressing over the vegetables and toss gently to coat. Let the salad sit for 10–15 minutes before serving to allow the flavors to blend. Serve chilled or at room temperature.
Notes
- This salad keeps well in the fridge for up to 2 days.
- Add crumbled feta or chickpeas for extra protein, or a squeeze of lemon juice for brightness.
- Great as a light side dish or picnic salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
