Cucumber and Sweet Pepper Salad (Printable)

Crisp cucumbers and sweet peppers tossed in zesty, herby dressing for a refreshing bite.

# What You'll Need:

→ 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 Cook:

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 chill for 20–30 minutes to allow flavors to meld.

# Expert Suggestions:

01 -
  • It gets better as it sits, so it's perfect for make-ahead lunches or potlucks where you want to actually enjoy the party instead of running back to the kitchen
  • The honey in the dressing balances the sharp onions without making it taste like dessert, a trick I wish I'd learned years ago
02 -
  • Don't skip the honey or maple syrup, it's not about sweetness but balance, and the difference between a salad that's merely acidic and one that's perfectly harmonious
  • This salad releases water as it sits, which dilutes the dressing, so either serve it within an hour or plan to refresh with a splash more oil and vinegar before serving
03 -
  • Use a mandoline or the slicing attachment on your food processor for restaurant-perfect thin slices and even faster prep
  • Make extra dressing and keep it in a jar in the refrigerator, it's perfect on green salads or as a marinade for quick grilled vegetables

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