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
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
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
