Cucumber Sweet Pepper Salad

Crisp slices of English cucumber meet the sweet crunch of bell peppers in this vibrant Cucumber Sweet Pepper Salad, a colorful medley that practically sparkles on the plate. You’ll love how the cool cucumber rounds provide a refreshing backdrop for the juicy reds and yellows of the peppers, while cherry tomato halves burst with tangy sweetness at every bite. This is one of those recipes that feels like sunshine on a fork—perfect for brightening up lunch, dinner, or even a casual gathering. With no cooking required, it’s a breeze for anyone in need of a flavorful lift without spending hours in the kitchen. The prep time is only 15 minutes, and after a brief 10-minute rest to let the flavors meld, you’re ready to dive into a dish that clocks in at around 150 calories per serving.

Beyond just being easy and healthy, this salad offers endless customization. Add crumbled feta for a creamy, salty contrast, or stir in chickpeas to up the protein quotient. If you prefer a citrusy zing, swap out the apple cider vinegar for freshly squeezed lemon juice. Herbs like dill or mint can slide in seamlessly alongside parsley, and a sprinkle of toasted pine nuts brings an unexpected crunch. Whether you’re serving it as an appetizer, a light lunch, a side dish at dinner, or packing it for a picnic, this salad adapts to your mood and menu. Get ready for a fresh, tangy, and sweet celebration of vegetables that will turn any meal into a festive occasion!

KEY INGREDIENTS IN CUCUMBER SWEET PEPPER SALAD

Every great dish starts with quality ingredients, and this Cucumber Sweet Pepper Salad is no exception. Each component brings its own texture, flavor, and color, working together to create a harmonious, refreshing experience on your palate.

• English cucumber

Known for its thin skin and minimal seeds, the English cucumber adds a crisp, cool base that balances the sweetness of the peppers. Its high water content keeps the salad light and hydrating.

• Red bell pepper

This pepper brings a vibrant crimson hue and a sweet, almost fruity crunch. It complements the cucumber’s coolness and adds visual appeal.

• Yellow bell pepper

With its sunny color and gentle sweetness, the yellow bell pepper brightens the dish and offers a slightly milder flavor compared to its red counterpart.

• Cherry tomatoes

These juicy little bursts of flavor are halved to release tangy juices that mingle with the dressing. They add pops of red and a delightful juiciness to each bite.

• Red onion

Thinly sliced, the red onion contributes a mild bite and a touch of purple that contrasts beautifully with the other veggies. Its sharpness is tamed by the sweet dressing.

• Fresh parsley

Chopped parsley sprinkles vibrant green throughout the salad, adding a fresh, herbaceous note that lifts all the other flavors.

• Olive oil

A high-quality olive oil forms the silky base of the dressing, coating the vegetables with healthy fats and a subtle fruity undertone.

• Apple cider vinegar

This vinegar introduces a tangy acidity that brightens the entire salad. Its gentle fruitiness pairs wonderfully with the honey.

• Honey

A drizzle of honey balances out the vinegar’s acidity with natural sweetness, tying the dressing together in a smooth, harmonious glaze.

• Salt and pepper to taste

Simple seasonings like salt and freshly cracked pepper accentuate the natural flavors of the vegetables and the dressing without overpowering them.

HOW TO MAKE CUCUMBER SWEET PEPPER SALAD

With a handful of fresh produce and a whisk in hand, you’re just moments away from creating this delightful salad. Follow each step below to ensure your vegetables are perfectly prepared and your dressing coats every slice evenly.

1. Begin by washing all the vegetables thoroughly under cold water to remove any dirt or residue. Pat dry with a clean towel to prevent excess moisture, which can dilute the dressing.

2. Slice the English cucumber into thin rounds, aiming for uniform thickness so each piece has the same delicate crunch. Place the cucumber slices in a large salad bowl.

3. Thinly slice both the red and yellow bell peppers, removing the seeds and membranes first. This ensures a smooth, crisp bite. Add the pepper strips to the bowl with the cucumbers.

4. Cut the cherry tomatoes in half to release their tangy juices. Nestle these bright tomato halves among the cucumbers and peppers for bursts of color.

5. Thinly slice the red onion into slender slivers. The thinner the slices, the gentler the onion’s bite. Combine the onion with the other vegetables in the bowl.

6. In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and honey until the mixture emulsifies into a smooth dressing. Season with salt and pepper to taste.

7. Pour the dressing over the salad mixture and use gentle tossing motions to ensure all ingredients are well combined and evenly coated with the dressing.

8. Sprinkle the chopped fresh parsley over the top, letting its bright green flecks peek through the colorful vegetables for added freshness.

9. Allow the salad to sit at room temperature for about 10 minutes before serving, giving the flavors time to meld together for a more robust taste.

10. Serve chilled or at room temperature, depending on your preference. This salad shines either way, so choose what suits your menu best.

SERVING SUGGESTIONS FOR CUCUMBER SWEET PEPPER SALAD

This salad’s vibrant colors and refreshing flavors deserve a presentation that matches its lively personality. Whether you’re hosting a backyard barbecue, enjoying a solo lunch, or prepping for a big family gathering, these serving ideas will help you make the most of every crisp, juicy bite. Consider the balance of textures on your plate and the overall harmony of your menu—this salad can act as a bright counterpoint to richer mains or stand alone as a light, healthy meal.

• Pair with grilled proteins: Arrange a generous scoop of salad beside sliced grilled chicken, shrimp, or fish. The light dressing complements smoky char marks and adds a fresh contrast to savory meats.

• Serve in hollowed-out cucumber cups: Halve thick cucumber spears lengthwise and scoop out the seeds to create mini boats. Fill each cup with the salad for an elegant, bite-sized appetizer that’s perfect for parties.

• Top with crumbled feta or goat cheese: Sprinkle tangy cheese over each serving to introduce a creamy, salty dimension. The cheese’s richness balances the crisp vegetables and sweet-tangy dressing beautifully.

• Present in mason jars for picnics: Layer the salad in jars for a portable twist—dressing at the bottom, then vegetables. Shake before eating to coat evenly. This method keeps the salad fresh until you’re ready to dive in.

HOW TO STORE CUCUMBER SWEET PEPPER SALAD

Proper storage is key to keeping this salad tasting as fresh as the day you made it. Because the vegetables release moisture over time, you’ll want to take steps to preserve both their crunch and the vibrant dressing. Whether you’re planning to enjoy leftovers the next day or prepping in advance for an event, these tips will ensure each serving stays crisp, colorful, and flavor-packed.

• Refrigerate in an airtight container: Transfer leftover salad into a sealable glass or BPA-free plastic container. Remove as much air as possible before sealing to slow down oxidation and moisture build-up. Store in the fridge for up to 2 days.

• Keep dressing separate: If you’re prepping the salad more than a few hours before serving, store the dressing in a small jar or dressing container. Toss just before serving to prevent the vegetables from becoming soggy.

• Layer in serving dishes: For larger gatherings, layer the salad in a shallow dish and cover it tightly with plastic wrap. This method spreads the dressing evenly and keeps everything looking picture-perfect. Give it a gentle toss right before serving.

• Avoid freezing: Freezing will compromise the crisp texture of cucumbers and peppers, leading to watery, mushy results once thawed. It’s best to enjoy this salad fresh or within a couple of days under refrigeration.

CONCLUSION

What a journey it has been exploring the juicy crunch of English cucumber, the sweet pop of bell peppers, and the bright burst of cherry tomatoes in this Cucumber Sweet Pepper Salad. From gathering fresh produce to the final toss with tangy-sweet dressing, each step celebrates simplicity and flavor in perfect harmony. You’ve seen how easy it is to whip up this dish—no cooking required—and discovered countless ways to customize, serve, and store it. Whether you’re feeding a crowd or treating yourself to a light, nourishing meal, this salad proves that a few wholesome ingredients, some thoughtful prep, and just 15 minutes are all it takes to elevate your table.

Feel free to print this article and save it for later, whether you’re planning a picnic, a weeknight dinner, or a weekend gathering. Below, you’ll find a handy FAQ section to answer any lingering questions about variations, substitutions, and troubleshooting. If you try this recipe, I’d love to hear how it turned out! Leave a comment with your thoughts, ask questions about technique, or share any inventive twists you’ve put on the salad. Your feedback helps build our community of home cooks and inspires new ideas in the kitchen—so don’t be shy!

Print Recipe

Cucumber Sweet Pepper Salad

Author: Martha Williams Courses: Appetizer

Difficulty: Beginner Prep Time 15 mins Rest Time 10 mins Total Time 25 mins

Calories: 150

Description

Experience the crunch of fresh cucumber paired with sweet, juicy bell peppers and tangy dressing. This salad bursts with flavor and vibrant colors, making it a perfect side dish for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 large English cucumber, sliced into thin rounds

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 cup cherry tomatoes, halved

• ¹⁄₄ red onion, thinly sliced

• 2 tablespoons fresh parsley, finely chopped

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon honey

• Salt and pepper to taste

Instructions

1. Begin by washing all the vegetables thoroughly under cold water to remove any dirt or residue. Pat dry with a clean towel.
2. Slice the English cucumber into thin rounds and place them in a large salad bowl.
3. Thinly slice both the red and yellow bell peppers, removing the seeds and membranes, and add to the bowl.
4. Cut the cherry tomatoes in half and add them to the cucumber and peppers.
5. Thinly slice the red onion and combine it with the other vegetables in the bowl.
6. In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and honey. Season the dressing with salt and pepper to taste.
7. Pour the dressing over the salad mixture and gently toss to ensure all the ingredients are well combined and coated with the dressing.
8. Sprinkle the chopped fresh parsley over the top for added freshness and color.
9. Allow the salad to sit for about 10 minutes before serving to let the flavors meld together.
10. Serve chilled or at room temperature, as desired.

Note

• This salad is a vibrant addition to any meal, providing a refreshing contrast with its sweet and tangy dressing.
• Feel free to customize the salad by adding your favorite seasonal vegetables or herbs.
• For added protein, consider incorporating chickpeas or feta cheese into the mix.
• The salad can be prepared a few hours in advance, making it a convenient option for picnics or gatherings.
• Apple cider vinegar can be substituted with lemon juice for a different flavor profile.

Keywords: cucumber salad, sweet pepper, healthy recipe, fresh vegetables, salad dressing, side dish