Cucumber Sweet Pepper Salad

This Cucumber Sweet Pepper Salad is my go-to for quick lunches and last-minute potlucks. It is fresh colorful and so easy to throw together when you want something light but big on flavor. The mix of cucumbers sweet peppers and dill creates a bright crunchy salad that keeps everyone reaching for seconds.

I whipped this up on a weekend when I had almost nothing in the fridge and it instantly became my husband’s favorite snack for summer afternoons.

Ingredients

• Large cucumbers: thinly sliced for their cool crunch and hydrating texture look for ones with firm bright green skins
• Red yellow and orange bell peppers: thinly sliced for sweet vibrant flavor and color choose firm peppers without blemishes
• Red onion: thinly sliced for a sharp bite and pretty color pick onions that feel heavy and tight
• Fresh dill: chopped for herby brightness seek out bunches with feathery leaves and a strong aroma
• Olive oil: for richness and to help tie the dressing together select a fruity extra virgin olive oil
• Apple cider vinegar: for tang and to balance the sweetness try raw unfiltered for extra zing
• Lemon juice: for a bright lift always use fresh if possible
• Honey: for subtle sweetness use a mild local honey
• Salt and pepper to taste: for enhancing and balancing flavors

Step-by-Step Instructions

Prep the Vegetables:

Wash and dry the cucumbers bell peppers and red onion. Slice the cucumbers into thin rounds. Cut the bell peppers into matchsticks or thin strips and slice the red onion as finely as possible. This ensures every bite is tender and flavorful.

Make the Dressing:

In a small bowl whisk together the olive oil apple cider vinegar lemon juice and honey. Mix briskly until the dressing is emulsified and smooth. This step helps the honey to dissolve so every spoonful is balanced.

Toss the Salad:

In a large bowl combine the prepared cucumbers bell peppers and red onion. Pour the dressing over the veggies. Add the chopped dill and gently toss with clean hands or salad servers until everything is evenly coated. The dill will start to perfume the salad right away.

Season and Chill:

Taste the salad and sprinkle with salt and freshly cracked black pepper as needed. Give it one last gentle mix. Cover the bowl and chill in the refrigerator for at least fifteen minutes. This brief rest lets all the flavors meld and the veggies stay crisp.

Serve:

Spoon the salad into bowls or onto plates. Garnish with a few extra sprigs of dill or a drizzle of olive oil if you like. Serve cold for maximum crunch and refreshment.

Save

The dill in this salad always reminds me of my grandmother’s garden. She would let me pick sprigs and rub them between my fingers to enjoy that fresh green aroma. Now every time I make this salad I think of her kitchen.

Storage Tips

This salad keeps well in the fridge for up to two days. Store it in an airtight container and try to avoid adding extra dressing if you are saving it for later. The veggies stay crunchy and the flavors continue to meld.

Ingredient Substitutions

If you are out of fresh dill try parsley cilantro or even basil for a different vibe. No honey in the pantry Maply syrup or agave works well too. Red onions can be swapped for sweet onions or a handful of finely chopped chives for a milder touch.

Serving Suggestions

Serve this salad alongside grilled chicken seafood or falafel for a fresh contrast. It is perfect tucked into pita bread or spooned over hummus. At picnics I love pairing it with crusty bread and sharp cheeses.

Cultural Context

This salad is loosely inspired by Mediterranean and Eastern European summer salads which often rely on cucumbers and fresh herbs. It is the kind of vibrant dish common at countryside tables where produce is celebrated at its freshest.

Recipe FAQs

→ What type of cucumbers work best?

English or Persian cucumbers are ideal for their crispness and mild flavor, but any fresh cucumber works well.

→ Can I make this dish ahead of time?

Yes, it's convenient to prepare a few hours in advance. Chill it to allow flavors to develop fully before serving.

→ What herbs can I use besides dill?

Fresh parsley, basil, or cilantro make delicious alternative herbs, lending different flavor notes to the salad.

→ How can I add more crunch?

Chopped nuts or seeds, such as pumpkin, sunflower, or walnuts, add a wonderful texture to the finished dish.

→ Is there a substitute for apple cider vinegar?

White wine vinegar or freshly squeezed lemon juice can replace apple cider vinegar if you prefer a different tang.

→ What main dishes pair well with this?

This salad pairs nicely with grilled fish, roast chicken, or as a topping for grain bowls and sandwiches.