Cucumber and Sweet Pepper Salad (Print version)

Crisp cucumbers and sweet peppers in a zesty lemon-herb dressing. Ready in 15 minutes.

# Ingredient List:

→ Vegetables

01 - 2 medium cucumbers, thinly sliced
02 - 2 large sweet bell peppers (red, yellow, or orange), thinly sliced
03 - ½ small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved

→ Fresh Herbs

05 - 3 tablespoons fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped (optional)

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1½ tablespoons fresh lemon juice (or white wine vinegar)
09 - 1 teaspoon honey or maple syrup
10 - ½ teaspoon Dijon mustard
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper

# How To Make It:

01 - In a large salad bowl, combine the cucumbers, sweet bell peppers, red onion, cherry tomatoes, parsley, and dill.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Pour the dressing over the vegetables and toss gently to coat evenly.
04 - Taste and adjust seasoning with additional salt or pepper if needed.
05 - Serve immediately, or refrigerate for 20–30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • The vegetables stay incredibly crisp, even after sitting in the dressing
  • You can prep it ahead and it actually gets better
  • It brings restaurant quality freshness to your table in minutes
02 -
  • Salt your vegetables right before serving, otherwise they will release water and get soggy
  • The dressing needs that honey to balance the lemon, do not skip it
  • Thin slicing makes all the difference between a good salad and a great one
03 -
  • Use a mandoline for paper thin cucumber slices, they absorb the dressing better
  • Let the dressing sit for 10 minutes before tossing to let the mustard bloom

Return