Crisp Fresh Pepper and Cucumber Salad
This salad highlights raw, crunchy vegetables—mainly bell peppers and cucumbers—tossed with fresh herbs. It features a simple dressing that enhances their natural brightness, resulting in a light, refreshing dish with vibrant textures and colors.
Equipment
- Chef’s knife
- Cutting board
- Large mixing bowl
- Measuring spoons
- Serving bowls
Ingredients
- 2 medium bell peppers preferably red or yellow for color
- 2 large cucumbers seeded and peeled if desired
- 1/4 cup fresh herbs such as parsley or cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- to taste salt and pepper
Instructions
- Wash the bell peppers and cucumbers thoroughly under cold water.
- Using a sharp knife and cutting board, slice the bell peppers into thin, strips, removing the core and seeds.
- Peel the cucumbers if desired, then cut off the ends and slice into thin rounds or half-moons for a more attractive presentation.
- Chop the fresh herbs finely and set aside for later.
- In a large mixing bowl, combine the sliced peppers and cucumbers.
- Drizzle the olive oil and lemon juice over the vegetables, then gently toss everything together until evenly coated and vibrant in color.
- Add the chopped herbs, then season with salt and pepper to taste and give a final gentle toss.
- Transfer the salad to serving bowls and serve immediately for a crisp, fresh experience.
Notes
For added flavor, include a pinch of chili flakes or a splash of vinegar in the dressing. Use seasonal peppers and herbs for the best taste.