Description
A refreshing and vibrant Cucumber Sweet Pepper Salad combining crisp cucumbers, colorful sweet bell peppers, and zesty lemon dressing for a quick and healthy side dish perfect for any meal.
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 easier eating.
- Slice Onion: Thinly slice the red onion. To reduce its sharpness, optionally soak the slices in cold water for 10 minutes, then drain well.
- Combine Ingredients: In a large mixing bowl, combine the sliced cucumbers, chopped bell peppers, thinly sliced red onion, and chopped fresh parsley.
- Add Dressing: Drizzle the vegetables with extra virgin olive oil and freshly squeezed lemon juice. Season with salt and pepper to your taste.
- Toss and Marinate: Gently toss all ingredients until they are evenly coated with the dressing. Let the salad sit at room temperature for 10 minutes to allow flavors to meld before serving.
Notes
- Soaking red onions in cold water helps mellow their flavor and reduces pungency.
- This salad is best served fresh but can be stored in the fridge for up to 1 day.
- Feel free to add fresh herbs such as dill or mint for additional flavor variations.
- Adjust the lemon juice and olive oil quantities to your preference for a more tangy or richer dressing.
