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This refreshing cucumber and sweet pepper salad is the dish I turn to when I want something crisp colorful and no fuss. It brings together juicy cucumbers vibrant peppers and a lemony dill vinaigrette in a chilled bowl that screams summer ease. Whether served solo or as a bright side it always disappears fast.
I first made this on a blistering hot day when the idea of cooking felt like a punishment. Now every cookout or picnic starts with this salad and ends with an empty bowl.
Vibrant Ingredients
- Cucumbers: crisp and hydrating go for Persian or English types for best texture
- Red bell pepper: sweet and bold adds crunch and color
- Yellow bell pepper: brings mellow sweetness and visual brightness
- Orange bell pepper: adds fruity notes that balance the other veggies
- Red onion: for sharp bite slice thinly so it does not overpower
- Fresh dill: the herbal lift that makes the flavor pop
- Olive oil: use high quality extra virgin for richness
- Lemon juice: freshly squeezed for the brightest tang
- Apple cider vinegar: adds complex tang and balances sweetness
- Honey: a touch balances acidity use maple for vegan
- Salt and pepper: essential to round out flavors adjust to taste
Step-by-Step Instructions
- Chop the Vegetables:
- Slice cucumbers into thin rounds thick enough to stay crisp. Cut peppers into slim strips and slice the onion paper thin so it blends smoothly.
- Make the Dressing:
- In a small bowl whisk olive oil into lemon juice and apple cider vinegar until well blended. Stir in honey or maple syrup until it becomes lightly syrupy.
- Combine the Veggies:
- Place all chopped vegetables into a large bowl. Use your hands or tongs to gently mix everything for even distribution of texture and color.
- Add Dressing and Season:
- Pour dressing over the vegetable mix. Toss gently with two spoons until everything is coated. Sprinkle dill across the top and season with salt and pepper tasting as you go.
- Let It Chill:
- Refrigerate the salad for at least fifteen minutes before serving. This helps the veggies soak up the dressing and enhances the refreshing flavor.
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Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The veggies release a little liquid over time which deepens the flavor. For best crunch keep the dressing separate until ready to serve.
Ingredient Substitutions
Cilantro or parsley work if you are out of dill though it changes the feel. Swap the vinegar for rice vinegar if you like a gentler tang. Maple syrup makes this fully plant based and equally delicious.
Serving Suggestions
Serve next to grilled chicken tofu or fish. It lightens up a heavy meal or balances something spicy. I love scooping it over arugula and topping with toasted seeds for a quick lunch.
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Cultural Twist
Try a Mediterranean version with crumbled feta and Kalamata olives or lean Asian by adding sesame oil and replacing dill with cilantro. Same crunch new personality.
Frequently Asked Questions About Recipes
- → Can I make this salad ahead of time?
Yes, it actually tastes better after chilling. Let it sit in the fridge for at least 15 minutes before serving.
- → What type of cucumbers work best?
English or Persian cucumbers are ideal—they have tender skins and fewer seeds, which means better crunch.
- → Can I make it vegan?
Absolutely. Swap the honey for maple syrup to keep the dressing fully plant-based.
- → What can I serve this with?
It pairs well with grilled meats, tofu, or as a fresh contrast to rich or spicy dishes.
- → How long does it keep in the fridge?
Up to three days in an airtight container. Add dressing just before serving for extra crunch.
- → Can I change up the herbs?
Yes, try cilantro for an Asian spin or parsley for a milder herbal flavor.