Description
A refreshing and vibrant cucumber and bell pepper salad featuring crisp cucumbers, colorful bell peppers, and a zesty lemon-olive oil dressing, perfect as a light side dish or healthy snack.
Ingredients
Scale
Vegetables
- 2 firm, crisp cucumbers (preferably Persian or English)
- 3 bell peppers (red, yellow, and orange), cored and seeded
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley or cilantro, finely chopped
Dressing
- 2 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the vegetables: Wash cucumbers and bell peppers thoroughly. Slice cucumbers into thin rounds or half-moons according to preference. Core and seed the bell peppers, then slice into thin strips or bite-sized chunks. Thinly slice the red onion.
- Chop herbs: Choose parsley or cilantro and chop finely to bring fresh herbal aroma to the salad.
- Make the dressing: In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and freshly ground black pepper. The ratio is roughly 2 parts oil to 1 part lemon juice; adjust to taste.
- Toss the salad: In a large mixing bowl, add cucumbers, bell peppers, red onion, and chopped herbs. Pour dressing over the vegetables and toss gently until evenly coated and glossy.
- Chill and serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled for maximum freshness.
Notes
- Use Persian or English cucumbers for the best texture and flavor.
- Adjust lemon juice and olive oil quantities to suit your taste preferences.
- This salad can be kept refrigerated for up to 24 hours but is best eaten fresh.
- For added crunch, sprinkle some toasted nuts or seeds before serving.
- Optional: Add a pinch of red chili flakes for a subtle spicy kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
