Cucumber and Sweet Pepper Salad
A fresh, crunchy salad featuring crisp cucumbers and colorful sweet peppers tossed with a bright olive oil-lemon dressing, perfect as a light lunch or refreshing side dish.
Ingredients
Vegetables
- 2 medium cucumbers (English or Persian) English or Persian are best for fewer seeds.
- 2–3 sweet peppers (a mix of red, orange, yellow) Use a mix for color.
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice About half a lemon; more to taste.
- Salt and freshly ground black pepper To taste.
- small handful fresh herbs (optional: dill, parsley, or mint) Chopped.
Instructions
Preparation
- Rinse and dry the cucumbers and peppers. Trim the ends.
- Chop the cucumbers into bite-sized coins or half-moons. If cucumbers are waxed or thick-skinned, peel first.
- Core and seed the sweet peppers, then cut into roughly 1/2–3/4-inch pieces to match the cucumber size.
- Place the chopped vegetables in a large bowl.
Dressing and Tossing
- Drizzle with olive oil and lemon juice. Start with the listed amounts and add more lemon or oil to taste.
- Season with a pinch of salt and a few grinds of black pepper. Toss gently to coat everything evenly.
- Taste and adjust seasoning. Garnish with chopped fresh herbs if using.
Serving
- Serve immediately for the crispiest texture, or chill for 20–30 minutes to let flavors meld.
Notes
Best eaten within 24 hours for crispness. If preparing ahead by a few hours, keep dressing separate and toss just before serving.