Bell Pepper Cucumber Salad
This Bell Pepper Cucumber Salad uses a zesty dressing that makes a refreshing side dish. Its perfect for BBQ’s, summer pot lucks, or anytime you’re looking for a fresh side dish.
Bell Pepper Cucumber Salad
This bell pepper cucumber salad is an easy side dish that’s perfect when you want something fresh and simple.
It’s full of cucumbers, bell peppers, and a little red onion. The dressing is light and tangy, made with olive oil, vinegar, and Dijon mustard.
I like making this salad when we’re having grilled chicken, burgers, or anything that needs a quick veggie on the side.
It only takes a few minutes to put together, and it tastes even better after chilling for a bit in the fridge. You can also prep it ahead of time and pull it out right before dinner.
This is a great recipe to use up extra cucumbers and peppers from the fridge or garden.
It’s easy to double for a cookout or party, and the ingredients are things we usually already have.
Ingredients
Cucumbers: Choose firm and fresh cucumbers.
Bell peppers: Choose red and yellow or whatever colors you want.
Red onion: Thin slices of red onion provide a gentle bite without overwhelming the dish.
Fresh parsley: Add chopped parsley at the end.
Olive oil: Use extra virgin olive oil.
Apple cider vinegar: This vinegar adds a sharp tang that complements the crisp vegetables well.
Dijon mustard
Garlic powder
Salt and pepper
How to Make
In a large bowl, combine the sliced cucumbers, diced red and yellow bell peppers, thinly sliced red onion, and chopped parsley.
Toss everything together to evenly distribute the ingredients.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until the dressing is well blended. You can also add these to a small mason jar, add the lid and then shake it up.
Pour the dressing over the vegetables and gently toss until everything is evenly coated.
For the best flavor, let the salad chill in the refrigerator for about 10 minutes before serving.
Serve cold or at room temperature as a refreshing side dish.
Leftovers/Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving, as the dressing may settle.
This salad does not freeze well since the vegetables will become soft and watery when thawed.
Bell Pepper Cucumber Salad
Ingredients
- 2 medium cucumbers sliced into half-moons
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/4 red onion thinly sliced
- 2 Tablespoons fresh parsley chopped
- 3 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cucumbers, bell peppers, red onion, and parsley.2 medium cucumbers, 1 red bell pepper, 1 yellow bell pepper, 1/4 red onion, 2 Tablespoons fresh parsley
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.3 Tablespoons olive oil, 2 Tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, Salt and pepper
- Pour the dressing over the vegetables and toss to coat evenly.
- Chill in the refrigerator for 10 minutes before serving, if desired.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
