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Sweet Pepper Salad Recipe

4.6 from 77 reviews

A vibrant and refreshing Sweet Pepper Salad featuring a colorful mix of cucumbers and bell peppers tossed in a tangy, lightly sweetened dressing with fresh dill. Perfect as a light main course or a crisp side dish.

Ingredients

Scale

Vegetables

  • 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

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Combine Vegetables: In a large bowl, mix together the thinly sliced cucumbers, red, yellow, and orange bell peppers, and red onion ensuring they are evenly distributed.
  2. Prepare Dressing: In a small bowl, whisk the olive oil, apple cider vinegar, lemon juice, and honey until well emulsified and smooth.
  3. Add Dressing: Pour the prepared dressing over the vegetable mixture in the large bowl.
  4. Toss Salad: Add the chopped fresh dill and gently toss all the ingredients together until the vegetables are thoroughly coated with the dressing.
  5. Season: Add salt and pepper to taste, balancing the flavors according to your preference.
  6. Chill: Refrigerate the salad for at least 15 minutes to allow the flavors to blend and intensify.
  7. Serve: Serve the salad chilled as a refreshing side dish or a light main course.

Notes

  • For extra crunch, you can add chopped celery or radishes.
  • This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
  • Adjust honey quantity to taste for desired sweetness.
  • Use fresh dill for optimal flavor; dried dill will alter the taste.
  • Perfect accompaniment for grilled meats or on its own for a vegan meal.

Keywords: Sweet Pepper Salad, cucumber salad, bell pepper salad, refreshing salad, vegetarian salad, no cook salad, light summer salad