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Cucumber Sweet Pepper Salad

A vibrant and refreshing salad featuring crunchy cucumbers and sweet bell peppers, perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers, diced Wash thoroughly before dicing.
  • 1 each red bell pepper, diced
  • 1 each yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped Use green onions for a milder flavor if desired.
Dressing
  • 2 tablespoons olive oil Extra virgin recommended.
  • 2 tablespoons lemon juice, freshly squeezed For best flavor.
  • Salt and pepper, to taste
Optional Garnish
  • 1 handful fresh parsley or dill Chopped, for garnish.

Method
 

Preparation
  1. Start by washing all your vegetables thoroughly.
  2. Dice the cucumbers and bell peppers into bite-sized pieces.
  3. Halve the cherry tomatoes and finely chop the red onion.
Mixing
  1. In a large mixing bowl, combine the diced cucumbers, sweet bell peppers, cherry tomatoes, and red onion.
Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  2. Pour the dressing over the vegetable mixture.
Tossing
  1. Gently toss all ingredients together until they’re evenly coated with the dressing.
  2. Adjust seasoning if needed—maybe add a pinch more salt or a squeeze of lemon!
Serving
  1. For an extra pop of flavor, garnish with freshly chopped parsley or dill, if desired.
  2. Serve immediately or allow it to chill in the refrigerator for about 30 minutes to enhance the flavors.

Notes

This salad is best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate to maintain the salad's crunch.