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Crunchy Cucumber Salad

A refreshing blend of crunchy cucumbers, bell peppers, and tomatoes dressed in a zesty vinaigrette, perfect for summer picnics and light side dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large cucumbers, sliced thinly
  • 1 bell pepper, chopped (preferably red or yellow)
  • 1/2 red onion, sliced thinly
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped for garnish
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Wash the cucumbers under cold water and slice them thinly to increase the crunch factor.
  2. In a large mixing bowl, combine the sliced cucumbers, chopped bell pepper, sliced red onion, and halved cherry tomatoes.
  3. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper until the mixture emulsifies into a smooth dressing.
  4. Pour the dressing over the vegetables and toss gently until fully coated.
  5. Sprinkle fresh parsley over the top for a pop of color and extra flavor.
  6. Serve immediately and enjoy!

Notes

For best results, choose firm, fresh cucumbers without soft spots or blemishes. Add a splash of lemon juice to the dressing for extra zing. Serve immediately for the best crunch, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep dressing separate if storing longer.