Cucumber and Sweet Pepper Salad (Printable Version)

Crisp cucumbers and sweet peppers tossed in zesty herby dressing. Ready in 15 minutes.

# What You 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. Serve immediately, or chill for 20–30 minutes for enhanced flavor.

# Helpful Tips:

01 -
  • Everything comes together in about fifteen minutes with zero cooking required
  • The vegetables stay crisp and bright even after sitting in the dressing
02 -
  • This salad tastes best within a few hours of making it because the vegetables release water and get a bit soft overnight
  • Adding the dressing just before serving keeps everything crisp and bright
03 -
  • Use a mandoline or very sharp knife for the thinnest most elegant slices
  • Letting the dressed salad sit for twenty minutes lets the flavors deepen beautifully

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