Description
A refreshing and vibrant cucumber and sweet pepper salad featuring crisp cucumber rounds, colorful red and yellow bell pepper strips, and finely diced red onion, all tossed in a light honey and white wine vinegar dressing. Perfect as a light side dish or a healthy snack, this no-cook salad comes together quickly and tastes best when chilled to allow flavors to meld.
Ingredients
Scale
Vegetables
- 1 large cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 1/4 red onion
Dressing
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Wash the vegetables: Thoroughly rinse the cucumber, red bell pepper, yellow bell pepper, and red onion under cold running water to remove any dirt or debris.
- Prepare cucumber: Optionally peel the cucumber, then cut it lengthwise in half and scoop out the seeds with a spoon to reduce moisture in the salad.
- Slice cucumber: Cut the seeded cucumber halves into thin rounds and place them into a large mixing bowl for easy salad assembly.
- Prepare bell peppers: Remove stems and seeds from both red and yellow bell peppers, then slice them into thin strips and add to the bowl with cucumber slices.
- Dice red onion: Finely chop the quarter red onion and add it to the bowl with the other vegetables, ensuring even flavor distribution.
- Make the dressing: In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and pepper until fully combined and smooth.
- Combine salad and dressing: Pour the dressing over the vegetable mixture in the large bowl.
- Toss salad: Gently toss all ingredients to evenly coat the vegetables with the dressing without bruising them.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 30 minutes to let the flavors meld beautifully.
- Adjust seasoning: Before serving, give the salad a final toss and add more salt or pepper if desired to taste.
- Serve: Transfer the cucumber and sweet pepper salad to a serving dish and enjoy immediately as a crisp, healthy side.
Notes
- The cucumber can be peeled or left with skin on depending on preference and skin thickness.
- For a tangier flavor, increase the amount of white wine vinegar slightly.
- Honey can be substituted with maple syrup or agave nectar to make it vegan-friendly.
- This salad can be prepared up to a day in advance; keep refrigerated and stir before serving.
- Adding fresh herbs like parsley, dill, or mint can enhance freshness and flavor complexity.
