Description
A refreshing salad featuring sliced cucumbers and bell peppers, dressed with olive oil, vinegar, and dill, perfect for hot nights and rushed dinners.
Ingredients
Salad Base
- 2 large cucumbers, thinly sliced (Use Persian cucumbers or English cukes to skip peeling.)
- 1 large red bell pepper, thinly sliced (Ensure freshness with no soft spots.)
- 1 large yellow bell pepper, thinly sliced
- 1 large orange bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh dill, chopped (Optional, but adds brightness.)
Dressing
- 3 tablespoons olive oil (Can swap half with a neutral oil for richness.)
- 2 tablespoons apple cider vinegar (Can use regular white vinegar but adjust quantity.)
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste (Salt lightly early to draw out extra water from cucumbers.)
Instructions
Preparation
- In a large bowl, combine the sliced cucumbers, red, yellow, and orange bell peppers, and red onion.
- In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, and honey until well combined.
- Pour the dressing over the cucumber and pepper mixture.
- Add the chopped fresh dill and toss everything together until the vegetables are well coated with the dressing.
- Season with salt and pepper to taste.
- Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.
- Serve chilled as a refreshing side dish or a light main course.
Notes
Store leftovers in a sealed container in the fridge for up to 3 days. To prevent sogginess, keep the dressing separate until ready to serve. You can enhance the dish by adding feta, making it spicy with jalapeño, or adding chickpeas for protein.
- Prep Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, Healthy