Description
This refreshing Cucumber Sweet Pepper Salad combines crunchy cucumbers and a colorful mix of sweet bell peppers with a tangy, lightly sweetened dressing. Enhanced with fresh dill and a hint of honey, it makes a perfect healthy side dish or a light main course that’s quick to prepare and full of vibrant flavors.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh dill, chopped
Dressing
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Combine Vegetables: In a large bowl, add the thinly sliced cucumbers, red, yellow, and orange bell peppers, along with the thinly sliced red onion.
- Prepare Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, and honey until the mixture is well combined and slightly emulsified.
- Toss with Dressing: Pour the prepared dressing over the mixed vegetables and add the chopped fresh dill. Toss all ingredients together gently until the salad is evenly coated with the dressing.
- Season: Add salt and pepper to taste, adjusting seasoning as needed to enhance the flavor.
- Chill: Refrigerate the salad for at least 15 minutes to allow the flavors to meld and the salad to chill properly.
- Serve: Remove from refrigerator and serve chilled. This salad works wonderfully as a side dish or a light, refreshing main course.
Notes
- For extra crunch, you can add thinly sliced radishes or celery.
- Adjust the honey quantity to your preferred level of sweetness.
- This salad is best served chilled and can be stored in the refrigerator for up to 2 days.
- To keep the cucumbers from making the salad watery, consider salting and draining them for 10 minutes before mixing.
