Description
A refreshing and vibrant Cucumber Sweet Pepper Salad featuring thinly sliced cucumbers, red and yellow bell peppers, and red onion tossed with fresh dill and parsley. The salad is dressed with a tangy red wine vinaigrette sweetened with honey and optionally topped with crumbled feta cheese. Perfect as a light side dish or a healthy snack.
Ingredients
Scale
Vegetables
- 2 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
Herbs
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Optional
- 1/4 cup feta cheese, crumbled
Instructions
- Prepare Vegetables: Thinly slice the cucumbers, red bell pepper, yellow bell pepper, and red onion. Place all the sliced vegetables into a large mixing bowl.
- Add Fresh Herbs: Add the chopped dill and parsley into the bowl with the sliced vegetables to infuse fresh herbal flavor.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until fully combined into a smooth vinaigrette.
- Combine Ingredients: Pour the vinaigrette over the vegetables and herbs in the large mixing bowl.
- Toss Salad: Gently toss the salad to ensure all the vegetables are evenly coated with the dressing, distributing flavors thoroughly.
- Add Feta (Optional): If desired, sprinkle crumbled feta cheese over the salad and give it a gentle final toss to mix the cheese throughout.
- Rest and Serve: Let the salad sit at room temperature for at least 10 minutes before serving to allow the flavors to meld beautifully.
Notes
- For a vegan version, omit the feta cheese.
- Adjust the amount of honey and vinegar to suit your taste preferences.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Adding a pinch of crushed red pepper flakes can add a subtle heat.
- Use fresh herbs for the best flavor.
