Description
This refreshing cucumber sweet pepper salad is a quick and easy summer side dish, featuring crisp vegetables and a bright vinaigrette.
Ingredients
Vegetables
- 2 large cucumbers, thinly sliced (Use a sharp knife for thin, even slices.)
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium 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 (Can substitute with maple syrup or agave for vegan option.)
- to taste salt and pepper (Add just before serving to avoid releasing excess water.)
Instructions
Preparation
- In a large bowl, combine the sliced cucumbers, red, yellow, and orange bell peppers, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, and honey until well combined.
- Pour the dressing over the cucumber and pepper mixture.
- Add the chopped fresh dill and toss everything together until the vegetables are well coated with the dressing.
- Season with salt and pepper to taste.
- Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.
Notes
Serve chilled. This salad pairs well with grilled chicken, pan-seared fish, or roasted sweet potatoes. It keeps in the fridge for about 3 days but do not freeze.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Summer