Description
This refreshing Cucumber Sweet Pepper Salad is a vibrant and healthy dish perfect for a quick side or light main course. Combining thinly sliced cucumbers, colorful bell peppers, and red onions with a zesty dressing of olive oil, apple cider vinegar, lemon juice, and honey, this salad offers a crisp texture and a bright, tangy flavor, enhanced with fresh dill and seasoned lightly with salt and pepper.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Vegetables: In a large bowl, mix together the thinly sliced cucumbers, red, yellow, and orange bell peppers, and red onion until evenly combined.
- Prepare Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, and honey until well blended to create a tangy and slightly sweet dressing.
- Toss with Dressing: Pour the dressing over the mixed vegetables, add the chopped fresh dill, and toss gently until all the ingredients are well coated with the dressing.
- Season: Add salt and freshly ground black pepper to taste, adjusting the seasoning as preferred.
- Chill: Refrigerate the salad for at least 15 minutes to allow the flavors to meld and enhance.
- Serve: Enjoy the salad chilled, perfect as a refreshing side dish or a light, healthy main course.
Notes
- For extra crunch, add a handful of toasted nuts or seeds like almonds or sunflower seeds.
- To make it vegan, ensure the honey is substituted with agave nectar or maple syrup.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Adjust the amount of lemon juice and vinegar according to your preferred level of tanginess.
