Can I make Cucumber Sweet Pepper Salad ahead of time?

Absolutely. This salad can be prepared a few hours in advance and stored in the refrigerator. In fact, the flavor often improves as it sits.

How long does Cucumber Sweet Pepper Salad last?

It’s best enjoyed within 1-2 days. After that, the cucumbers may start losing their crunch.

Can I use different peppers?

Definitely. Mini sweet peppers work wonderfully, and green bell peppers add a slightly more savory flavor.

Is this salad healthy?

Yes! This salad is loaded with fresh vegetables, healthy fats from olive oil, and plenty of vitamins while staying light and refreshing.

Of course. Simply replace the honey with maple syrup or agave.

Cucumber Sweet Pepper Salad: 5 Fresh Tricks

Name: Cucumber Sweet Pepper Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 large cucumbers, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; ¼ cup red onion, thinly sliced; ¼ cup fresh dill, chopped; 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon lemon juice; 1 teaspoon honey; Salt and pepper, to taste

Description

This Cucumber Sweet Pepper Salad is a fresh, colorful, and crunchy side dish made with crisp cucumbers, sweet bell peppers, red onion, and a tangy homemade dill dressing. Ready in just 15 minutes, it’s perfect for summer gatherings, meal prep, or a light and healthy lunch.

Ingredients

Scale

2 large cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh dill, chopped
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper, to taste

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Instructions

In a large bowl, combine the sliced cucumbers, red bell pepper, yellow bell pepper, orange bell pepper, and red onion.
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, and honey until well combined.
Pour the dressing over the vegetables.
Add the chopped fresh dill and toss gently until everything is evenly coated.
Season with salt and pepper to taste.
Refrigerate for at least 15 minutes to allow the flavors to meld.
Serve chilled as a refreshing side dish or light meal.

Notes

For extra crunch, add sunflower seeds, pumpkin seeds, or chopped almonds.

This salad can be prepared a few hours ahead of serving.

Fresh parsley or basil can be substituted for dill.

English cucumbers work especially well because they contain fewer seeds and less water.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 4g
Sodium: 50mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg