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This bold and colorful Cucumber Sweet Pepper Salad has totally become my top pick when it's hot out. Fresh crunch from the veggies and a zippy, light dressing wake up your taste buds, but don't weigh you down. All those bright colors look awesome in a bowl, and you barely have to do anything in the kitchen. Perfect for sweaty days when you just can't deal with cooking.
This came together one super hot summer when the idea of using the stove made me miserable. My family doubted a "plain veggie" idea would work, but after just one taste, they changed their minds fast. Now, it's our go-to for backyard get-togethers.
Vibrant Ingredients
- Olive oil: go for good extra virgin, it really makes the flavor pop
- Salt and pepper: totally essential to tie everything together
- Honey: just enough sweetness to balance out the tang (swap maple syrup for a vegan twist)
- Lemon juice: fresh lemon makes the most difference—super zesty
- Apple cider vinegar: lifts all the flavors with its tanginess
- Fresh dill: big herbal flavor that’s just right with crunchy cucumbers
- Red onion: brings a little bite and keeps things far from boring
- Orange bell pepper: adds fruity notes and even more color
- Yellow bell pepper: sweeter and brings sunshine to your bowl
- Red bell pepper: brings the sweet crunch and stands out color-wise
- Cucumbers: must be nice and crisp—they give this dish its signature snap
Simple Step-by-Step Directions
- Let It Chill:
- Pop your finished salad in the fridge for at least 15 minutes before eating. This break lets all those flavors blend together, and the veggies absorb the dressing—the cool temp makes it super refreshing, too.
- Toss and Season:
- Drizzle the dressing all over the veggie bowl and gently toss everything with two spoons or tongs. Scatter the fresh dill so it’s evenly spread out. Sprinkle salt and pepper, tasting as you go, so you don’t overdo it. Don’t crush the veggies—treat them gently.
- Make the Dressing:
- In a small bowl, slowly whisk olive oil into your lemon juice and vinegar until it blends and looks smooth. Add honey (or maple if you want) and stir well—shouldn't be watery, more like a light syrup.
- Mix Your Veggies:
- Dump all those chopped veggies into a big bowl so there’s room to toss. Use your hands or tongs—it’s messy but worth it. Get those colors and textures mixed up for perfect scooping later.
- Chop the Vegetables:
- Slice the cucumbers thin, about the width of two stacked quarters—just thick enough to stay crunchy. Cut your bell peppers into skinny strips and the onion super thin, so it blends in and doesn’t overpower.
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Dill doesn’t usually get the spotlight, but it totally makes this dish. Years back, I grabbed dill by mistake instead of parsley—and I was so glad I did! It takes simple cucumbers and turns them into something special. Even my pickiest kiddo, who normally ditches the green stuff, asks for extra when I make this.
Creative Ways to Change Things Up
You can riff on this salad depending on your mood or what’s in your kitchen. Want something Mediterranean? Add some feta cheese and Kalamata olives—they’re salty and perfect with those veggies. Craving an Asian vibe? Swap dill for cilantro, and mix a little sesame oil with some rice vinegar into the dressing. You still get that classic freshness, just with a totally new spin.
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Fresh Storage Tips
This cucumber-pepper salad stays awesome for up to three days if you tuck it into an airtight container in the fridge. The veggies will leak a little juice—you'll actually get more flavor the longer it sits. Doing meal prep? Keep the dressing on the side until you’re serving. That way, everything stays crisp. Right before eating, toss it gently so everything gets a coating of that tasty dressing.
Tasty Serving Suggestions
This salad is super flexible—you can dish it up next to grilled chicken, fish, or tofu for a full meal. It cuts the richness of burgers or pasta dishes, balancing out dinner. Try it piled on greens with some crusty bread for a light lunch. For summer potlucks, it's my top pick to go beside anything spicy since the freshness helps tone down the heat.
Frequently Asked Questions
- → Is it okay to make this ahead of time?
Definitely, you can toss it up earlier and keep it cold in the fridge. It actually gets even tastier while it chills.
- → Out of fresh dill, what now?
No worries—just grab parsley, basil, or a handful of cilantro to swap in and give it a fresh twist.
- → How can I keep leftovers fresh?
Just stick any extras in a sealed container in the fridge. They'll be tasty for about two days.
- → Could I mix in more crunch?
Sure thing! Throw in some crunchy nuts, maybe seeds, or even some croutons if you're feeling it.
- → What if my dressing tastes too sharp?
If the dressing gets a little too sour, stir in more honey or a sprinkle of sugar to smooth it out.