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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
