If you’re looking for a refreshing and vibrant dish that bursts with freshness and color, the Cucumber and Bell Pepper Salad Recipe is an absolute must-try. This lively salad combines crisp cucumbers with the sweet crunch of red and yellow bell peppers, all tossed in a bright, tangy dressing that perfectly balances every bite. Whether you want an easy summer salad or a healthy side dish to complement your meal, this recipe brings together simplicity and flavor in the best way possible.
Ingredients You’ll Need
These simple yet essential ingredients come together to create a symphony of textures and tastes. Each element plays a role, from the cool cucumbers to the sweet bell peppers and zesty dressing, making this salad both refreshing and satisfying.
- 2 cups sliced cucumber (English or Persian): Crisp and hydrating, cucumber forms the refreshing base of this salad.
- 1 cup diced red bell pepper: Adds a sweet crunch and vibrant red color that brightens up the dish.
- 1 cup diced yellow bell pepper: Provides a mild sweetness and sunny hue, creating a beautiful contrast with the red pepper.
- ¼ cup thinly sliced red onion: Adds a subtle sharpness and a touch of bite to balance the sweetness.
- 2 tablespoons chopped fresh parsley: Brings a fresh, herbal note that elevates the overall flavor profile.
- 2 tablespoons olive oil: Serves as a smooth, fruity base for the dressing.
- 1 tablespoon red wine vinegar: Adds tangy acidity to sharpen and brighten the salad.
- 1 teaspoon lemon juice: Lends a citrusy zing for extra freshness.
- ½ teaspoon salt: Enhances all the flavors and helps balance the sweetness and acidity.
- ¼ teaspoon black pepper: Adds a subtle kick that ties the dressing together.
How to Make Cucumber and Bell Pepper Salad Recipe
Step 1: Prepare the Vegetables
Start by slicing the cucumber into thin rounds, or half-moons if you prefer, ensuring they stay crisp and refreshing. Dice the red and yellow bell peppers into bite-sized pieces so each forkful offers a burst of color and sweetness. Thinly slice the red onion so its flavor melds gently into the salad without overpowering it. Finally, chop fresh parsley to sprinkle evenly throughout for that bright herbal touch.
Step 2: Mix the Dressing
Whisk together olive oil, red wine vinegar, lemon juice, salt, and black pepper in a small bowl or jar with a tight-fitting lid. This dressing is where the magic happens – the acidity from vinegar and lemon juice perfectly balances the rich olive oil, while salt and pepper deepen the flavors. Give it a good whisk or shake to emulsify everything smoothly.
Step 3: Combine and Toss
Place the cucumber, bell peppers, red onion, and parsley in a large mixing bowl. Pour the dressing over the vegetables and toss gently but thoroughly until every piece is evenly coated. The dressing should lightly cling to the veggies, enhancing their natural flavors without sogginess.
Step 4: Let It Marinate
Allow the salad to rest for 10 to 15 minutes before serving. This short marination time lets the flavors meld beautifully as the vegetables soak up the tangy, herby dressing. You can enjoy it chilled straight from the fridge or at room temperature, depending on your preference.
How to Serve Cucumber and Bell Pepper Salad Recipe
Garnishes
For an extra layer of flavor, consider topping your salad with a sprinkle of crumbled feta cheese or a handful of toasted nuts like almonds or walnuts. Fresh herbs like dill or mint can also add a surprising and delightful aromatic twist that elevates the dish even further.
Side Dishes
This salad pairs brilliantly with grilled meats or seafood, providing a refreshing counterpoint to smoky and savory flavors. It also complements Mediterranean dishes such as hummus, falafel, or warm pita bread for a complete and balanced meal.
Creative Ways to Present
Serve the Cucumber and Bell Pepper Salad Recipe in individual mason jars for a picnic or lunch on the go. Alternatively, create a colorful layered salad in a clear bowl to show off the vibrant reds, yellows, and greens. For a party, arrange the salad atop a bed of mixed greens or alongside a cheese and charcuterie board for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
This salad keeps its crispness surprisingly well, making it perfect for meal prepping. Store leftovers in an airtight container in the refrigerator and enjoy within 2 days for the best texture and taste.
Freezing
Because cucumbers and bell peppers have high water content, freezing is not recommended as it will compromise their fresh, crunchy texture once thawed.
Reheating
This salad is best enjoyed cold or at room temperature. Reheating is not necessary and will detract from the fresh, crisp qualities that make this dish so delightful.
FAQs
Can I substitute the red wine vinegar with something else?
Absolutely! You can use apple cider vinegar or white wine vinegar as alternatives, which will still provide that lovely tang while slightly changing the flavor profile.
Is it necessary to let the salad sit before serving?
Letting the salad rest for 10 to 15 minutes allows the flavors to meld and the dressing to fully permeate the vegetables, enhancing the overall taste.
Can I add protein to this Cucumber and Bell Pepper Salad Recipe?
Definitely! Topping the salad with feta cheese, chickpeas, or your favorite cooked beans can add protein and make it more filling as a main dish.
What type of cucumbers work best for this salad?
English or Persian cucumbers are ideal because they have fewer seeds and thinner skins, making the salad smoother and less bitter.
Is this salad suitable for special diets?
Yes, it’s vegan, gluten-free, and dairy-free, making it a fantastic choice for those following plant-based or allergen-friendly diets.
Final Thoughts
You truly can’t go wrong with the Cucumber and Bell Pepper Salad Recipe. It’s one of those rare dishes that feels both effortlessly simple and utterly delicious, perfect for any occasion. Give it a try, and you’ll have a fresh go-to salad that brings sunshine to your plate every single time.
Print
Cucumber and Bell Pepper Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan, Gluten Free
Description
A refreshing and vibrant Cucumber and Bell Pepper Salad featuring crisp cucumbers, sweet red and yellow bell peppers, and a tangy olive oil and red wine vinegar dressing. Perfect for a light, healthy side dish or picnic meal, this salad is quick to prepare and packed with Mediterranean flavors.
Ingredients
Vegetables
- 2 cups sliced cucumber (English or Persian)
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley
Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Vegetables: In a large mixing bowl, combine the sliced cucumber, diced red and yellow bell peppers, thinly sliced red onion, and chopped fresh parsley. Toss gently to mix the ingredients evenly.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, salt, and black pepper until the dressing is well emulsified and flavorful.
- Toss Salad: Pour the dressing over the combined vegetables in the large bowl. Toss thoroughly until all the vegetables are evenly coated with the dressing.
- Let Flavors Marinate: Allow the salad to sit for 10 to 15 minutes so the flavors can meld and the vegetables absorb the tangy dressing.
- Serve: Serve the salad chilled or at room temperature for a fresh and flavorful dish.
Notes
- This salad is great for picnics or meal prep as it stays crisp.
- For added protein, top with feta cheese or chickpeas.
