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Close-up of a fresh Cucumber Salad with sliced cucumbers, red peppers, and fresh mint on a white plate.

Refreshing Cucumber & Sweet Pepper Salad with Zesty Dressing

A vibrant, crisp salad featuring cool cucumbers, sweet bell peppers, and a tangy lemon-dill dressing, perfect as a light side or a refreshing lunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American (New), Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 large cucumbers English or Persian, thinly sliced or diced
  • 2 sweet bell peppers any color, e.g., red, yellow, orange, deseeded and thinly sliced or diced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
For the Zesty Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • Pinch red pepper flakes optional, for a kick

Equipment

  • Large mixing bowl
  • Small Mixing Bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Vegetables
  1. Wash and prepare all vegetables. Thinly slice or dice the cucumbers and sweet bell peppers as desired.
  2. Thinly slice the red onion. If the onion flavor is too strong, you can soak the slices in a bowl of ice water for 5-10 minutes, then drain thoroughly, before adding to the salad.
  3. Coarsely chop the fresh dill and parsley.
  4. In a large mixing bowl, combine the prepared cucumbers, sweet bell peppers, red onion, dill, and parsley.
Make the Zesty Dressing
  1. In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, sea salt, black pepper, and optional red pepper flakes until well combined and emulsified. Taste and adjust seasoning as needed.
Assemble the Salad
  1. Pour the zesty dressing over the vegetables in the large mixing bowl.
  2. Gently toss the salad until all the vegetables are evenly coated with the dressing.
  3. For best flavor, let the salad sit for 5-10 minutes to allow the flavors to meld, or serve immediately.

Notes

For a creamier dressing, add 1-2 tablespoons of Greek yogurt or a plant-based alternative.
This salad can be made ahead of time, but it's best consumed within 1-2 hours for maximum crispness. Store any leftovers in an airtight container in the refrigerator for up to 1 day.
Feel free to add other vegetables like cherry tomatoes, radishes, or even crumbled feta cheese for extra flavor and texture.