Introduction

This Sweet Pepper Salad is a vibrant and refreshing dish packed with crisp cucumbers and colorful bell peppers. Lightly dressed with a tangy, honeyed vinaigrette, it’s perfect as a side or a light main on warm days.

A close-up of a white bowl filled with a fresh vegetable salad arranged in layers: the bottom layer shows bright green cucumber slices with a smooth texture, topped with thin strips of purple onion which have a slightly shiny look. On top of the onions are vibrant red and orange bell pepper slices, glossy and curved, adding brightness. The right side of the bowl has yellow bell pepper strips, sprinkled with black pepper and small green dill leaves on top, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
¼ cup red onion, thinly sliced
¼ cup fresh dill, chopped
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper to taste

Instructions

Step 1: In a large bowl, combine the sliced cucumbers, red, yellow, and orange bell peppers, and red onion.
Step 2: In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, and honey until well combined.
Step 3: Pour the dressing over the cucumber and pepper mixture.
Step 4: Add the chopped fresh dill and toss everything together until the vegetables are well coated with the dressing.
Step 5: Season with salt and pepper to taste.
Step 6: Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.
Step 7: Serve chilled as a refreshing side dish or a light main course.

Tips & Variations

For extra crunch, add toasted walnuts or pine nuts just before serving.
Substitute fresh parsley if you prefer a milder herb flavor instead of dill.
If you like a little spice, sprinkle in some red pepper flakes or finely chopped jalapeño.
Use rice vinegar as a substitute for apple cider vinegar for a slightly different tang.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten fresh as the cucumbers become watery over time. Before serving, give it a gentle toss and add a splash of fresh lemon juice to brighten the flavors.

How to Serve

This image shows a bowl of fresh vegetable salad with three main layers arranged side by side. On the left side are thin green cucumber slices with textured edges and small sprigs of dill on top, lightly sprinkled with black pepper. The middle section has thin red onion rings with a smooth texture, mixed in with red and yellow bell pepper strips, both bright and glossy, also sprinkled with black pepper. The right side is filled mostly with yellow and red bell pepper strips, looking juicy and vibrant with small dill sprigs scattered on top. The bowl is white, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate to allow the flavors to meld. However, for the best texture, avoid making it more than a day ahead.

Can I use frozen or canned peppers instead of fresh?

Fresh bell peppers provide the best crunch and flavor for this salad. Frozen or canned peppers tend to be softer and may make the salad soggy, so they are not recommended.