Looking for a salad that’s almost too pretty to eat, irresistibly crisp, and loaded with fresh, Mediterranean flavor? The Bell Pepper and Cucumber Salad is the definition of easy elegance. This vibrant medley brings together snappy cucumbers, sweet bell peppers, and feathery herbs—all tossed in a tangy vinaigrette that perks up every bite. Whether you’re hosting a backyard barbecue, assembling a light lunch, or craving something colorful to brighten the dinner table, this dish promises to deliver a delicious crunch and refreshing zing every time.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Bell Pepper and Cucumber Salad is in its brilliant simplicity. Each ingredient has its own clear purpose, adding freshness, pop, or aromatic lift. Gather just a handful of pantry staples and a rainbow of veggies, and you’re already halfway to salad bliss!
- English cucumber: Extra crisp and nearly seedless, this cucumber offers fresh, juicy bites without turning watery.
- Bell peppers (any color): Choose from red, yellow, orange, or green—or a mix—to bring sweetness and eye-catching color to the salad.
- Red onion: Thinly sliced for a mild sharpness and a little bite that contrasts beautifully with the other veggies.
- Fresh parsley: Adds bright, grassy flavor and a pop of green throughout.
- Fresh dill: This feathery herb offers classic Mediterranean aroma and a subtle tang, tying the whole salad together.
- Olive oil: Use a generous splash of extra-virgin olive oil for rich, fruity undertones and luscious mouthfeel.
- Red wine vinegar: Wake up your taste buds with a pleasant tang and brightness that balances the salad perfectly.
- Honey or maple syrup: Just a touch rounds out the acidity and brings gentle sweetness to each forkful.
- Garlic powder: For mellow savory depth without overpowering the fresh ingredients.
- Salt and black pepper: Season to taste to make every ingredient truly sing.
How to Make Bell Pepper and Cucumber Salad
Step 1: Chop and Combine the Veggies
Start by dicing your English cucumber and bell peppers into bite-sized pieces—aim for uniform chunks for even flavor and a beautiful mix. Thinly slice the red onion for that perfect background bite. Toss everything into a spacious mixing bowl, including the fragrant chopped parsley and dill.
Step 2: Whisk Together the Dressing
In a small bowl or a jar with a tight-fitting lid, vigorously whisk or shake together the olive oil, red wine vinegar, honey (or maple syrup), garlic powder, and a hearty pinch of salt and black pepper. The goal? A well-blended, slightly creamy vinaigrette that clings lovingly to your veggies.
Step 3: Bring It All Together
Pour the dressing over your veggie and herb mix. Now, gently toss everything with a large spoon or your hands until the vinaigrette lightly coats every piece, the herbs are well distributed, and the colors shine. Don’t rush—this is where everything starts to come together!
Step 4: Taste and Adjust Seasoning
Before you cover and chill the salad, taste a bite! Add more salt, pepper, or a squeeze of lemon if you want extra brightness. Adjusting here ensures your Bell Pepper and Cucumber Salad is perfectly suited to your liking.
Step 5: Chill and Serve
Cover the bowl and let the salad sit in the fridge for at least 15 minutes. This short rest allows the flavors to meld, the veggies to absorb the tangy-sweet vinaigrette, and everything to crisp up even more. Serve chilled or let the salad come to room temp right before digging in.
How to Serve Bell Pepper and Cucumber Salad
Garnishes
For a finishing touch, try scattering extra fresh herbs, a sprinkle of crumbled feta, or a handful of sliced olives right before serving. The contrast in flavors and textures makes each bite of Bell Pepper and Cucumber Salad even more special. If you love a bit of crunch, toasted pine nuts or sunflower seeds are also terrific toppers.
Side Dishes
This salad pairs beautifully with nearly anything off the grill—think juicy chicken skewers, grilled salmon, or even a simple veggie burger. For lunch, serve alongside warm pita, hummus, or chilled orzo pasta for a complete Mediterranean feast. It’s just as happy sitting next to a bowl of soup or roasted potatoes for dinner.
Creative Ways to Present
Bell Pepper and Cucumber Salad looks especially eye-catching served in a big, shallow platter to showcase those colors! Try layering it over a bed of greens for a more substantial salad, or pile it into lettuce cups for a fun party appetizer. For individual servings, mini mason jars or colorful bowls add a charming, personal touch to the table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply pop them in an airtight container and refrigerate. The salad keeps fresh for two days, though the veggies will soften over time. The flavors marry even further as it sits, giving you a lovely, mellow tangy taste with every bite.
Freezing
While Bell Pepper and Cucumber Salad doesn’t freeze well—those fresh veggies lose their crispness—it’s really quick to mix up a fresh batch any day you’re craving a light, crunchy salad. Save your freezer space for soups or heartier dishes.
Reheating
No reheating needed! Just give the salad a gentle toss before serving straight from the fridge. If the vegetables have released a bit of extra liquid, simply drain that off and top with a splash of fresh olive oil or a squeeze of lemon for revitalization.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! If using standard cucumbers, consider peeling them and removing the seeds to avoid excess water and a slightly bitter taste. English cucumbers just make things easier with their thin skin and mild flavor.
How can I make this Bell Pepper and Cucumber Salad vegan?
Great news: this dish is naturally vegan if you opt for maple syrup instead of honey in the vinaigrette. Every other ingredient is plant-based, keeping things fresh and animal-free.
What other herbs can I add besides dill and parsley?
If you’re feeling adventurous, try a scattering of chopped mint, basil, or cilantro. Each one adds a unique twist and lifts the salad in a new, exciting direction without overpowering the core flavors.
Can I prepare Bell Pepper and Cucumber Salad ahead of time?
Definitely! In fact, making it a few hours in advance lets the flavors blend beautifully. Just hold off on adding delicate garnishes or extra fresh herbs until just before serving so they stay vibrant.
What proteins go well with Bell Pepper and Cucumber Salad?
Grilled chicken, shrimp, or tofu are all wonderful partners. You can also add chickpeas or white beans right into the salad for a heartier vegetarian meal. The light, tangy flavors work with nearly any protein you love.
Final Thoughts
There’s something irresistible about a big, colorful bowl of Bell Pepper and Cucumber Salad—every spoonful is fresh, crunchy, and bursting with flavor. Whether you keep it classic or make it your own with creative add-ins, this salad is the easiest way to add a spark of summer to any meal. Grab those veggies and dig in—deliciousness awaits!
Print
Bell Pepper and Cucumber Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Vegan, Gluten-Free
Description
This refreshing Bell Pepper and Cucumber Salad is a colorful and flavorful dish perfect for summer gatherings. Crisp veggies tossed in a zesty dressing make for a light and healthy side that complements any meal.
Ingredients
Cucumber Salad:
- 2 cups diced English cucumber
- 2 cups diced bell peppers (any color or a mix)
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey or maple syrup
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Combine Vegetables: In a large mixing bowl, combine the diced cucumber, bell peppers, and red onion. Add the parsley and dill.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, garlic powder, salt, and pepper.
- Toss and Chill: Pour the dressing over the vegetables and toss to coat evenly. Adjust seasoning, cover, and refrigerate for at least 15 minutes.
- Serve: Enjoy chilled or at room temperature.
Notes
- Add crumbled feta or sliced olives for extra flavor.
- Best consumed the same day but can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
