Cucumber and Sweet Pepper Salad
A refreshing salad that combines crunchy cucumber and sweet peppers with a tangy dressing, perfect for summer gatherings and quick meals.
Ingredients
Fresh Vegetables
- 1 count cucumber You can substitute with zucchini.
- 1 count sweet pepper (any color) You can switch to jalapeño for a spicy kick.
- 1 count red onion Finely chopped.
Dressing
- 1 tablespoon olive oil
- 1 tablespoon vinegar (white or apple cider) Can be substituted with lemon juice.
- to taste none Salt and pepper
- optional none Fresh herbs (like parsley or cilantro) For garnish.
Instructions
Preparation
- Wash the cucumber and sweet pepper thoroughly.
- Slice the cucumber and sweet pepper into bite-sized pieces.
- Finely chop the red onion.
- In a mixing bowl, combine the cucumber, sweet pepper, and red onion.
- Drizzle olive oil and vinegar over the vegetables.
- Season with salt and pepper to taste.
- Toss gently to combine all ingredients.
- Optional: Garnish with fresh herbs and serve immediately or chill in the refrigerator for 30 minutes.
Notes
Best enjoyed within 2-3 days for freshness. Store in an airtight container. Dressing can be stored separately to avoid sogginess. Not suitable for freezing due to high water content in cucumbers.