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
Scale
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
