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Cucumber and Bell Pepper Salad Recipe

Cucumber and Bell Pepper Salad Recipe

A simple, quick, and refreshing cucumber and bell pepper salad featuring crisp cucumbers, vibrant bell peppers, red onion, and fresh herbs tossed in a zesty lemon or vinegar dressing. Perfect for a healthy lunch, colorful side dish, or fresh snack with versatile variations and easy customization.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 firm, fresh cucumbers (English or Persian preferred)
  • 3 bell peppers (mix of red, orange, and yellow)
  • 1 small red onion, finely chopped
  • 2 tablespoons fresh herbs (parsley, cilantro, or dill), chopped

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or vinegar (lemon juice, apple cider vinegar, balsamic vinegar, or rice vinegar)
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Optional Extras

  • 1/4 cup crumbled feta cheese
  • 1/4 cup Kalamata olives, pitted and sliced
  • 2 tablespoons toasted nuts (pine nuts, walnuts, or almonds)
  • 1/2 jalapeño pepper, chopped (for spicy kick)
  • 1/2 ripe avocado, cubed
  • 1 tablespoon toasted sesame seeds (for Asian-inspired variation)

Instructions

  1. Prepare the Vegetables: Wash all produce thoroughly. Thinly slice cucumbers using a sharp knife or mandoline for even pieces. Core, seed, and cut bell peppers into thin strips or bite-sized pieces. Finely chop the red onion for a mild sharpness and crunch.
  2. Mix the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice or vinegar, a pinch of salt, and freshly cracked black pepper. Adjust the acidity and seasoning to your taste for a perfectly balanced, zingy dressing.
  3. Combine Salad Ingredients: Place the sliced cucumbers, bell peppers, and red onion into a large bowl. Pour the dressing over the vegetables and toss gently until everything is evenly coated.
  4. Add Fresh Herbs and Optional Extras: Chop your choice of fresh herbs and sprinkle over the salad. For added texture and flavor, gently fold in optional extras such as feta cheese, olives, toasted nuts, jalapeño, or avocado just before serving.
  5. Chill and Serve: Let the salad rest in the refrigerator for 10 to 15 minutes if possible. This allows the flavors to meld together, resulting in a more vibrant and harmonious taste. Serve chilled and enjoy.

Notes

  • Choose seedless cucumbers like English or Persian varieties to keep the salad crisp without excess water.
  • Slice all vegetables thinly and uniformly for balanced texture and flavor in every bite.
  • After slicing cucumbers, pat them dry or lightly salt to draw out excess moisture and avoid sogginess.
  • Use fresh herbs instead of dried for brighter, more aromatic flavors.
  • Adjust lemon juice or vinegar quantity to suit your preferred level of acidity and tang.
  • Keep dressing separate if prepping ahead to avoid soggy vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; drain excess liquid before serving.
  • Do not freeze the salad as cucumbers and peppers will become mushy when thawed.
  • No need to reheat; simply stir and freshen with lemon or olive oil before serving again.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Gluten Free, Vegan (if cheese omitted or replaced)

Nutrition

  • Serving Size: 1 cup
  • Calories: 90
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: cucumber salad, bell pepper salad, healthy salad, refreshing salad, easy salad recipe, Mediterranean salad, no cook salad