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–+ servings
A bowl of fresh cucumber pepper salad with sliced cucumbers and colorful bell peppers

Cucumber Pepper Salad

Crisp, cool, and bursting with color, cucumber pepper salad pairs juicy sweet bell peppers and refreshing cucumbers with a light vinaigrette. Perfect as a chilled side for summer meals or quick lunches, this hydrating vegetarian salad is customizable and easy to prepare.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 120 kcal

Ingredients
  

  • 2 large English cucumbers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 tablespoons red onion finely sliced
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1 clove garlic minced
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Wash and dry all the vegetables thoroughly.
  • Slice the cucumbers lengthwise, then into half-moons about 1/4-inch thick.
  • Core and seed the bell peppers. Slice them into thin strips, then halve the strips for bite-sized pieces.
  • Thinly slice the red onion.
  • In a large mixing bowl, combine the cucumbers, bell peppers, and red onion.
  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, honey, minced garlic, salt, and black pepper.
  • Pour the dressing over the salad and toss gently to coat all the vegetables.
  • Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  • Serve chilled and enjoy.

Nutrition

Calories: 120kcalCarbohydrates: 9gProtein: 1gFat: 9gSodium: 150mgFiber: 2gSugar: 5g
Keyword cucumber salad, summer salad, healthy salad, no-cook recipe, vegetarian
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