Description
A refreshing and colorful Cucumber and Bell Pepper Salad featuring crisp cucumbers, vibrant bell peppers, and fresh herbs tossed in a zesty lemon and olive oil dressing. Perfect as a light side dish or a healthy snack, this salad is quick to prepare and bursting with fresh flavors.
Ingredients
Scale
Vegetables
- 2 firm, crisp cucumbers (preferably Persian or English)
- 3 bell peppers (red, yellow, and orange), cored and seeded
- 1 small red onion, thinly sliced
Herbs
- 1/4 cup fresh parsley or cilantro, finely chopped
Dressing
- 2 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables: Wash cucumbers and bell peppers thoroughly. Slice cucumbers into thin rounds or half-moons according to your preference. Core and seed the bell peppers, then slice into thin strips or bite-sized chunks. Thinly slice the red onion.
- Chop Fresh Herbs: Choose either parsley or cilantro and chop it finely to enhance the salad with fresh herbal aroma.
- Make the Dressing: In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and freshly ground black pepper. Use a ratio of roughly 2 parts oil to 1 part lemon juice; adjust seasoning according to taste.
- Combine and Toss: In a large mixing bowl, add cucumbers, bell peppers, red onion, and chopped herbs. Pour the dressing over the vegetables and gently toss until everything is evenly coated and looks glossy.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld and develop fully. Serve chilled for maximum freshness.
Notes
- Use Persian or English cucumbers for a crisper texture and thinner skin.
- Adjust lemon juice and olive oil ratio to your taste preference.
- This salad is best served fresh but can be stored refrigerated for up to 24 hours.
- Optional: Add a pinch of chili flakes for a slight kick.
- For a vegan and gluten-free diet, verify that ingredients meet your dietary standards.
