Name: Cucumber and Sweet Pepper Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 cucumber; 1 red bell pepper; 1 yellow bell pepper; 1 tablespoon olive oil; 1 tablespoon white wine vinegar; Salt and pepper to taste

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Why You’ll Love This Recipe

I love how this Cucumber and Sweet Pepper Salad combines the crisp freshness of cucumbers with the vibrant sweetness of bell peppers. It's a light, refreshing dish that pairs perfectly with grilled meats or can be enjoyed on its own as a healthy snack. The simplicity of the ingredients makes it quick to prepare, and the colorful presentation adds a cheerful touch to any meal.

Ingredients

1 cucumber
1 red bell pepper
1 yellow bell pepper
1 tablespoon olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by washing the cucumber and bell peppers thoroughly.
Slice the cucumber into thin rounds.
Cut the bell peppers in half, remove the seeds, and slice them into thin strips.
In a large bowl, combine the sliced cucumber and bell peppers.
Drizzle the olive oil and white wine vinegar over the vegetables.
Toss gently to coat the vegetables evenly with the dressing.
Season with salt and pepper to taste.
Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

Servings and Timing

This recipe serves 4 people. Preparation time is approximately 15 minutes, with an optional 30-minute refrigeration time to enhance the flavors.

Variations

Add herbs: Incorporate fresh herbs like dill, parsley, or basil for added flavor.
Include other vegetables: Add thinly sliced red onions or cherry tomatoes for more variety.
Spicy kick: Toss in some finely chopped jalapeño or red pepper flakes for a spicy twist.
Cheese addition: Sprinkle crumbled feta or goat cheese on top for a creamy contrast.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed fresh, but the flavors can still be appreciated the next day. Avoid freezing, as the texture of the vegetables may change upon thawing.

FAQs

How long can I store this salad?

I recommend consuming this salad within 2 days for the best taste and texture. After that, the vegetables may become soggy.

Can I use a different type of vinegar?

Absolutely! While white wine vinegar is used in this recipe, you can substitute it with apple cider vinegar or red wine vinegar for a different flavor profile.

Is this salad suitable for vegans?

Yes, this salad is entirely plant-based and vegan-friendly.

Can I make this salad ahead of time?

Yes, you can prepare the salad up to 30 minutes in advance. However, it's best to add the dressing just before serving to maintain the crispness of the vegetables.

What can I serve this salad with?

This salad pairs wonderfully with grilled meats, seafood, or as a side dish to a light lunch.

Conclusion

I find this Cucumber and Sweet Pepper Salad to be a delightful addition to any meal. Its simplicity, combined with the fresh and crisp flavors, makes it a go-to recipe for warm days or when I want a light, healthy side dish. The versatility allows for customization to suit my taste preferences, making it a staple in my recipe collection.

Cucumber and Sweet Pepper Salad

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Author: Sue
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (plus optional 30-minute refrigeration)
Yield: 4 servings
Category: Salad
Method: No cook
Cuisine: Mediterranean
Diet: Vegan

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Description

A light and refreshing salad combining the crispness of cucumbers with the sweet flavor of bell peppers, perfect as a side dish or a snack.

Ingredients

1 cucumber
1 red bell pepper
1 yellow bell pepper
1 tablespoon olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste

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Instructions

Wash the cucumber and bell peppers thoroughly.
Slice the cucumber into thin rounds.
Cut the bell peppers in half, remove the seeds, and slice them into thin strips.
In a large bowl, combine the sliced cucumber and bell peppers.
Drizzle the olive oil and white wine vinegar over the vegetables.
Toss gently to coat the vegetables evenly with the dressing.
Season with salt and pepper to taste.
Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

Notes

For added flavor, incorporate fresh herbs like dill, parsley, or basil.
Thinly sliced red onions or cherry tomatoes can be added for more variety.
For a spicy twist, include finely chopped jalapeño or red pepper flakes.
Sprinkle crumbled feta or goat cheese for a creamy contrast.
Best when served fresh, but leftovers can be stored for up to 2 days in an airtight container in the refrigerator.