Name: Cucumber & Sweet Pepper Summer Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 large cucumbers, thinly sliced; 2 sweet bell peppers (any color), julienned; 1/4 red onion, thinly sliced; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 3 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or agave syrup; Salt and freshly ground black pepper, to taste

Why You’ll Love This Recipe

I love how light and refreshing this salad is, especially on warm days. It’s vibrant, crunchy, and comes together in minutes. The combination of fresh herbs and tangy citrus dressing makes it a versatile dish I enjoy as a side or even a quick lunch.

ingredients

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

2 large cucumbers, thinly sliced
2 sweet bell peppers (any color), julienned
1/4 red onion, thinly sliced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or agave syrup
Salt and freshly ground black pepper, to taste

directions

I begin by thinly slicing the cucumbers and julienning the sweet bell peppers. I place them in a large bowl.

Then I add the red onion slices, chopped parsley, and dill.

In a separate small bowl, I whisk together olive oil, lemon juice, Dijon mustard, and honey until the dressing is smooth and well combined.

I pour the dressing over the vegetables and toss everything gently to coat.

I season with salt and freshly ground black pepper to taste, and let the salad rest for 10 minutes so the flavors can meld.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Kcal: 95 kcal per serving

Variations

I sometimes add crumbled feta or chickpeas for a more filling version. If I want more acidity, I add a splash of red wine vinegar. Swapping dill for mint gives it a refreshing twist.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 2 days. It’s best served fresh, but still tasty the next day. I don’t recommend reheating this salad.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare the vegetables ahead and store the dressing separately. I mix them just before serving.

What’s the best cucumber variety to use?

I prefer English or Persian cucumbers because they’re seedless and have thin skin.

Can I skip the sweetener in the dressing?

Yes, the salad will still be flavorful without it, though I like the subtle sweetness it adds.

What protein can I add to make it a full meal?

Grilled chicken, chickpeas, or tofu work great with these flavors.

Is this salad vegan?

Yes, just use maple syrup or agave instead of honey.

Conclusion

This Cucumber & Sweet Pepper Summer Salad is one of my go-to dishes when I need something fast, fresh, and flavorful. It’s colorful, healthy, and the citrus-herb dressing ties everything together beautifully. Whether served at a picnic, barbecue, or simple dinner, it always brings a bright note to the table.