Cucumber Sweet Pepper Salad With Zesty Vinaigrette
By Ethan Parker
Prep
15 min
Total
15 min
Servings
6
Level
Easy
This cucumber and sweet pepper salad makes six servings as a lunch or side dish․ It fits into meal planning strategies because you can prepare vegetables ahead of time and add the dressing to your salad just before serving․ Cucumbers add crunch‚ sweet peppers add moisture‚ and onions add spice․
Start with dry vegetables․ Thinly slice them‚ especially the onion‚ which otherwise will be too strongly flavored in the salad‚ the onion is the main problem‚ and thinly slice the cucumber with a sharp knife before adding the salad ingredients to a large bowl․
Whisk together olive oil‚ white wine vinegar‚ honey‚ salt‚ and pepper․ Toss vegetables in the mixture until coated but not crushed․
Eat right away as a crunchy snack or chill in the refrigerator for 30 minutes and eat with dinner․ This is a good snack to serve with grilled chicken or Baked Salmon in Foil‚ but it would also be a good lunch․
Why you'll love this recipe
- Six portions are appropriate for packing lunch or setting out with a grilled dinner․
- It takes 15 minutes to make and serve‚ with no cooking involved․
- Sliced vegetables can soak up dressing without adding heaviness to the salad․
- Everything goes into one bowl‚ and there isn't much cleaning required afterward․
- The salad can be chilled in the refrigerator for 30 minutes or so to develop its flavors․
- Mini sweet peppers can be substituted for a bell pepper․
Ingredients
- •1 English cucumber (thinly sliced)
- •8 oz mini sweet peppers (thinly sliced)
- •½ red onion (thinly sliced)
- •¼ cup olive oil
- •2 tbsp white wine vinegar
- •1 tsp honey (or maple syrup)
- •½ tsp salt
- •¼ tsp black pepper
Instructions
- 1
Wash and dry the cucumber, mini sweet peppers, and red onion. Slice them thinly, then add them to a large bowl.
- 2
Whisk the olive oil, white wine vinegar, honey, salt, and black pepper in a separate small bowl until combined.
- 3
Pour the vinaigrette over the vegetables and toss gently until evenly coated.
- 4
Serve immediately, or refrigerate for 30 minutes to let the flavors deepen.
FAQ
Nutrition (per serving)
Calories
120
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