Summer Pepper Cucumber Salad
This salad features thinly sliced cucumbers and colorful bell peppers tossed together with a tangy vinaigrette. Its crisp, crunchy texture and vibrant appearance make it a refreshing and visually appealing side dish perfect for warm-weather meals.
Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoons
Ingredients
- 2 medium cucumbers thinly sliced
- 2 large bell peppers preferably red and green, thinly sliced
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tsp honey optional for sweetness
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground if possible
Instructions
- Start by washing and thinly slicing the cucumbers lengthwise, aiming for almost translucent slices that curl slightly at the edges.
- Next, wash the bell peppers and carefully julienne them into matchstick-sized strips, capturing their bright colors and crisp texture.
- In a small bowl, whisk together olive oil, white vinegar, honey, salt, and black pepper until the mixture is well combined and slightly emulsified, releasing a fragrant tang.
- Transfer the sliced cucumbers and peppers into a large mixing bowl, allowing space for tossing.
- Pour the vinaigrette over the vegetables and toss gently with a pair of tongs or salad fork, ensuring every piece is lightly coated in the tangy dressing.
- Let the salad sit for 2–3 minutes, allowing the flavors to meld slightly and the cucumbers to become more vibrant and crisp.
- Give one final toss, then transfer the salad to a serving dish, showcasing the colorful, crunchy vegetables dressed in a light sheen.
Notes
For extra flavor, add chopped fresh herbs like dill or parsley before serving.