Cucumber Sweet Pepper Salad (Printer-Friendly)

Crisp cucumbers and sweet peppers in a zesty, herby dressing for a refreshing light meal or colorful side.

# What You'll 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 Steps:

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 Hints:

01 -
  • This salad comes together in literally fifteen minutes but tastes like you spent forever in the kitchen
  • The honey in the dressing balances the sharp onions and acidic lemon into something impossible to stop eating
02 -
  • The vegetables will release water as they sit so if you are making this ahead add the dressing right before serving to keep everything crisp
  • Thin slicing the onion on a mandoline or with a very sharp knife changes this entirely from an onion-heavy salad to something perfectly balanced
03 -
  • English or Persian cucumbers work beautifully here because they have thinner skins and fewer seeds than regular ones
  • Let the dressed salad sit for at least ten minutes before serving so the vegetables have time to drink in all those herby flavors

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