Name: Cucumber Pepper Salad
Prep time: 10 min
Total time: 30 min
Cuisine: Mediterranean-inspired
Ingredients: 2 medium cucumbers, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; ¼ red onion, thinly sliced; 2 Tbsp fresh parsley, chopped; 2 Tbsp extra-virgin olive oil; 1 Tbsp fresh lemon juice; ½ tsp Dijon mustard; ½ tsp honey (optional); Salt and freshly ground black pepper, to taste

Why You’ll Love This Recipe

I enjoy how light and vibrant this salad is—it’s packed with fresh flavor, crunch, and just the right balance of tangy and sweet from the dressing. It’s quick to make, and ideal for warm weather or as a clean side to heavier mains.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
¼ red onion, thinly sliced
2 Tbsp fresh parsley, chopped
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
½ tsp Dijon mustard
½ tsp honey (optional)
Salt and freshly ground black pepper, to taste

directions

I start by whisking together the olive oil, lemon juice, Dijon mustard, honey (if I’m using it), salt, and pepper in a small bowl until the mixture is smooth and emulsified.

Then, in a large mixing bowl, I combine the cucumber slices, both bell peppers, red onion, and chopped parsley.

I pour the vinaigrette over the vegetables and toss everything gently to ensure all the ingredients are well coated.

Next, I cover the bowl and let the salad chill in the refrigerator for at least 15 to 20 minutes so the flavors meld and the veggies stay crisp.

Right before serving, I give it one last toss and adjust the seasoning if needed.

Servings and timing

Prep Time: 10 minutes
Cooking Time: –
Total Time: 30 minutes (including chill)
Servings: 4 servings
Calories: ~70 kcal per serving

Variations

Sometimes I add a handful of halved cherry tomatoes for extra juiciness, or swap parsley for fresh basil. When I want a little kick, I sprinkle in crushed red pepper flakes or thin slices of jalapeño.

storage/reheating

I store this salad in an airtight container in the fridge for up to 2 days. It’s best fresh, as the cucumbers and peppers can soften over time. I don’t reheat this—it’s meant to be enjoyed cold.

FAQs

Can I use English cucumbers instead?

Yes, I often use English cucumbers because they’re seedless and have a mild flavor. They work great in this salad.

What’s a good substitute for honey?

If I’m avoiding honey, I use agave syrup or maple syrup instead for a similar touch of sweetness.

Do I need to peel the cucumbers?

I usually don’t peel them, especially if they’re Persian or English cucumbers. Their skins are tender and add extra texture.

How can I make this salad spicier?

I like to add a pinch of chili flakes or a bit of minced jalapeño if I want more heat.

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance and let it chill. Just keep in mind the cucumbers may release more liquid the longer it sits.

Conclusion

Cucumber Pepper Salad is a crisp, refreshing dish that comes together with minimal effort and ingredients. I love serving it alongside grilled dishes or as a light lunch—it’s a guaranteed crowd-pleaser that brightens up any table.