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Cucumber and Bell Pepper Salad

This salad features crisp sliced cucumbers and colorful bell peppers dressed in a tangy vinaigrette. The vegetables retain their crunchy texture and vibrant appearance, creating a fresh and light dish perfect for warm weather. It is simple to prepare and highlights seasonal produce with minimal fuss.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumber thinly sliced
  • 1 cup bell peppers assorted colors, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • to taste salt and freshly ground pepper

Equipment

  • Chef's knife
  • Cutting board
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Begin by thinly slicing the cucumber and bell peppers, creating colorful, crisp strips that look vibrant and fresh.
  2. Place the sliced vegetables into a large mixing bowl, spreading them out evenly so they’re ready for dressing.
  3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, and a pinch of salt and pepper until the dressing is well combined and slightly emulsified.
  4. Pour the dressing over the sliced vegetables in the bowl, allowing the flavors to coat the crisp produce evenly.
  5. Toss everything gently to combine, ensuring each piece is coated with the vinaigrette and the colors remain bright and appealing.
  6. Adjust seasoning with more salt and pepper if needed, then serve immediately to enjoy the freshest crunch and flavor.

Notes

Served best fresh, but can be refrigerated for up to an hour. Feel free to add herbs like dill or parsley for extra freshness.