Description
A refreshing and vibrant Cucumber Sweet Pepper Salad featuring crisp cucumbers, colorful bell peppers, and red onions tossed with fresh parsley, lemon juice, and extra virgin olive oil. Perfect as a light appetizer or side dish, this salad requires no cooking and comes together in just 15 minutes.
Ingredients
Scale
Vegetables
- 2 cups cucumbers, sliced
- 1 cup sweet bell peppers (red, yellow, or orange), chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash Vegetables: Wash all vegetables thoroughly under cool running water to remove any dirt or residue.
- Prepare Cucumbers and Peppers: Slice cucumbers into thin rounds or half-moons, according to preference. Chop sweet bell peppers into bite-sized pieces.
- Slice Red Onion: Thinly slice the red onion. If you want to soften the flavor, soak the slices in cold water for 10 minutes and then drain.
- Combine Ingredients: In a large mixing bowl, add the sliced cucumbers, chopped bell peppers, red onion, and chopped fresh parsley.
- Add Dressing: Drizzle the mixture with extra virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper to taste.
- Toss and Rest: Gently toss all ingredients until well coated with the dressing. Let the salad sit for about 10 minutes before serving to allow flavors to meld.
Notes
- Soaking red onions in cold water reduces their sharpness and makes them milder.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Feel free to add fresh herbs like dill or mint for extra flavor.
- For a tangier salad, increase the lemon juice slightly.
- Use firm cucumbers to avoid excess water in the salad.
