If you’re searching for a dish that’s both refreshing and bursting with vibrant flavors, look no further than this Cucumber Sweet Pepper Salad. Perfect as a light lunch or a colorful side for any occasion, this salad brings together crisp cucumbers, sweet peppers, and tangy red onion, all tossed in a zesty homemade vinaigrette. It’s the kind of salad that leaves you feeling energized and satisfied, making it a staple in my warm-weather repertoire and a hit with friends and family every single time!

Ingredients You’ll Need

Cucumber Sweet Pepper Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cucumber Sweet Pepper Salad is in its simplicity—every ingredient plays a vital role in the balance of flavors, textures, and vibrant colors. You’ll need just a few fresh, easy-to-find staples to create something truly memorable.

Cucumbers: Bring a fresh, juicy crunch and mellow flavor that’s the backbone of the salad.
Sweet peppers (red, yellow, or orange): Their natural sweetness and bold color liven up every bite.
Red onion: Adds a hint of sharpness and a beautiful pop of purple to the mix.
Olive oil: Lends a mellow richness that ties all the salad elements together.
Red wine vinegar: Offers a tangy brightness that cuts through the natural sweetness of the veggies.
Honey: Balances out the tang and adds a subtle hint of floral sweetness.
Dijon mustard: Gives the dressing depth and a gentle sharpness without overpowering.
Garlic: Infuses each bite with aromatic warmth and a little punch.
Fresh dill: Brings a burst of herby freshness and an irresistible aroma that truly sets this salad apart.
Salt and black pepper: Essential for seasoning, making every ingredient sing.

How to Make Cucumber Sweet Pepper Salad

Step 1: Prep the Vegetables

Start by grabbing your sharpest knife or a trusty mandoline. Slice the cucumbers into thin, even rounds—this builds that signature crispness in every forkful. Next, cut the sweet peppers into slender, vibrant strips and thinly slice the red onion. I love taking a moment here to admire the rainbow in my bowl!

Step 2: Mix Up the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, a pinch of salt, and a crack of black pepper. The honey and mustard make the dressing creamy and smooth while keeping things naturally sweet and tangy. Whisk until it’s fully blended and glossy.

Step 3: Toss the Salad Together

Pour the dressing over your prepared vegetables in a large mixing bowl. Using salad tongs or clean hands, toss everything gently but thoroughly, making sure each slice is beautifully coated. The vegetables should glisten by the time you’re finished.

Step 4: Add the Dill and Chill

Sprinkle the chopped fresh dill over the salad and give it a final, gentle toss. This step is where the Cucumber Sweet Pepper Salad gets its signature garden-fresh flavor. Now, let the salad rest in the refrigerator for at least 20 minutes. This little pause allows the flavors to mingle, turning a good salad into a truly great one.

Step 5: Serve and Enjoy

Once chilled, give your salad one last stir and taste for seasoning. Adjust the salt and pepper if needed. Scoop generous spoonfuls into bowls or onto plates, then get ready for compliments!

How to Serve Cucumber Sweet Pepper Salad

Garnishes

For an extra-special touch, sprinkle your Cucumber Sweet Pepper Salad with a few more sprigs of chopped dill, freshly cracked pepper, or even a scatter of toasted sunflower seeds or chopped walnuts. This turns a simple salad into a restaurant-worthy side that’s bursting with texture and flavor.

Side Dishes

This salad is incredibly versatile and shines alongside just about anything off the grill—think juicy chicken, flavorful fish, or veggie kebabs. It’s equally at home next to a big bowl of quinoa, your favorite sandwich, or even as part of a larger picnic or potluck spread.

Creative Ways to Present

Showcase the Cucumber Sweet Pepper Salad in a clear glass bowl to draw eyes to its colorful layers. For a playful twist, serve individual portions in mason jars or pretty cocktail glasses. Or pile it high onto crostini for a crunchy, handheld bite at your next backyard gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Cucumber Sweet Pepper Salad will keep beautifully in an airtight container in the refrigerator for up to 2 days. As it sits, the veggies soak up even more of that delicious dressing. If the salad gets watery, just give it a quick stir before serving.

Freezing

Because cucumbers and sweet peppers have such high water content, freezing isn’t recommended for this salad. Freezing will change the texture, turning those crisp veggies mushy.

Reheating

This salad is meant to be enjoyed chilled, so there’s no need to reheat. In fact, a nice cold salad is part of the charm! Simply scoop from the fridge and enjoy straight away for the freshest taste.

FAQs

Can I prepare the vegetables in advance?

Absolutely! You can slice the cucumbers, peppers, and onions up to a day ahead. Keep them in an airtight container in the fridge, then toss with dressing and dill just before serving for maximum crunch.

Is there a way to make this salad vegan?

Yes! Simply swap the honey for maple syrup or agave nectar. Every other ingredient in the Cucumber Sweet Pepper Salad is naturally vegan, so it’s a very easy adjustment.

What are the best cucumber types to use?

English cucumbers are fantastic because they’re seedless and have thin skin, so there’s no need to peel. Persian cucumbers are also wonderfully crisp and sweet. Use what’s available to you—it’s hard to go wrong.

Can I add protein to make it a main dish?

Absolutely. Top your Cucumber Sweet Pepper Salad with chickpeas, grilled shrimp, or shredded rotisserie chicken for a heartier meal that still keeps things light and fresh.

Will this salad get soggy if made ahead?

It’s best enjoyed the day it’s made, but it will keep its texture for up to 24 hours. If you want to prep ahead, store the veggies and the dressing separately, combining them just before serving for the freshest crunch.

Final Thoughts

I hope you give this Cucumber Sweet Pepper Salad a try the next time you’re craving something crisp, colorful, and totally refreshing. It’s a recipe I always come back to when I want a dish that’s as beautiful as it is delicious. Enjoy every bite, and don’t be surprised when you find yourself reaching for seconds!

Cucumber Sweet Pepper Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This refreshing Cucumber Sweet Pepper Salad is a perfect summer side dish. Crisp cucumbers, colorful sweet peppers, and red onions are tossed in a tangy dressing and garnished with fresh dill.

Ingredients

Scale

Cucumbers:

2 medium cucumbers, sliced thin

Sweet Peppers:

2 medium sweet peppers (red, yellow, or orange), sliced into thin strips

Red Onion:

1 small red onion, thinly sliced

Dressing:

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon fresh dill, chopped
Salt and black pepper to taste

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Instructions

Combine Vegetables: In a large bowl, combine cucumbers, sweet peppers, and red onion.
Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, garlic, salt, and pepper until smooth.
Toss Salad: Pour the dressing over the vegetables and toss well to coat evenly. Sprinkle with fresh dill and toss lightly again.
Chill: Refrigerate for at least 20 minutes before serving to let the flavors meld. Serve chilled.

Notes

You can substitute apple cider vinegar for red wine vinegar if preferred.
For added crunch, sprinkle with sunflower seeds or chopped walnuts before serving.
This salad keeps well in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American