Description
A refreshing and vibrant Cucumber Sweet Pepper Salad that combines crisp cucumbers, colorful sweet bell peppers, and fresh parsley, tossed in a simple lemon juice and olive oil dressing. Perfect as a light side dish or a healthy snack, this salad comes together quickly with fresh ingredients and requires no cooking.
Ingredients
Scale
Vegetables
- 2 cups cucumbers, sliced
- 1 cup sweet bell peppers, chopped (red, yellow, or orange)
- 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 residues.
- Prepare cucumbers and peppers: Slice cucumbers into thin rounds or half-moons according to your preference. Chop sweet bell peppers into bite-sized pieces for easy eating.
- Prepare onions: Thinly slice the red onion. For a milder flavor, soak the sliced onion in cold water for 10 minutes, then drain.
- Combine ingredients: In a large mixing bowl, combine the sliced cucumbers, chopped bell peppers, sliced red onion, and chopped fresh parsley.
- Add dressing: Drizzle the mixture evenly with extra virgin olive oil and freshly squeezed lemon juice. Season with salt and freshly ground black pepper to taste.
- Toss and rest: Gently toss all ingredients until everything is well coated with the dressing. Allow the salad to sit for 10 minutes before serving to let the flavors meld.
Notes
- Soaking red onions in cold water helps reduce their sharpness if desired.
- Use freshly squeezed lemon juice for the best flavor.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Customize with herbs like mint or basil for variation.
- For added protein, top with feta cheese or chickpeas.
