Description

This cucumber bell pepper salad is crisp, colorful, and tossed in a zesty lemon-Dijon vinaigrette. A refreshing and healthy side dish perfect for picnics and summer meals.

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

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Instructions

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until smooth.

In a large bowl, combine cucumber slices, bell peppers, red onion, and parsley.

Pour the vinaigrette over the vegetables and toss gently to coat.

Chill the salad in the refrigerator for 15–20 minutes to let the flavors meld.

Toss again before serving and adjust seasoning if needed.

Notes

Add cherry tomatoes or jalapeño slices for extra color and heat.

Use English or Persian cucumbers for the best texture.

This salad is best served fresh but can be made a few hours ahead.

Prep Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean-inspired