The Only Cucumber Salad Recipe You’ll Ever Need
Some days, especially when the sun is beating down, the last thing I want is a heavy meal. I crave something that’s crunchy, cool, and incredibly refreshing.
I used to think that meant a boring lettuce-based salad. But then I stumbled upon this combination, and it completely changed my summer menu.
This Cucumber Sweet Pepper Salad is the perfect answer. It’s a vibrant mix of crisp cucumbers and sweet peppers, all tossed in a zesty, light dressing. It’s the kind of side dish that steals the show.
It takes just minutes to throw together, and every bite feels like a splash of cool water on a hot day. Let’s make something simple and amazing.
What You’ll Need
The beauty of this salad is its simplicity. Here are the fresh ingredients that bring it all to life.
- 2 English or 4-5 Persian cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow or orange bell pepper, thinly sliced
- 1/2 red onion, very thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt, plus more for the cucumbers
- 1/4 teaspoon black pepper
Tools Required
You don’t need any fancy gadgets for this one. Just your basic kitchen essentials will do the trick.
- Large mixing bowl
- Small bowl or jar for dressing
- Sharp knife or mandoline
- Cutting board
- Whisk
- Colander
Pro Tips
I’ve made this salad more times than I can count. Here are a few tricks I’ve picked up that make a real difference.
1. Sweat Your Cucumbers. This is my number one tip for an extra crunchy salad. After slicing the cucumbers, place them in a colander, sprinkle with a bit of salt, and let them sit for 20-30 minutes. The salt draws out excess water, preventing a soggy salad later. Just give them a quick rinse and pat dry before using.
2. Chill Everything First. For the most refreshing result, make sure your cucumbers and peppers are cold. I pop them in the fridge for at least an hour before I start chopping. A cold salad on a hot day is pure bliss.
3. Let It Marinate (But Not for Too Long). After you toss everything together, let the salad sit for about 15 minutes. This gives the vegetables a chance to soak up the dressing and the flavors to meld perfectly. Any longer than an hour, and the cucumbers might start to lose their signature crunch.
4. Uniform Slices Matter. Try to slice your vegetables to a similar thickness. This ensures you get a perfect mix of cucumber, pepper, and onion in every single bite. A mandoline is great for this, but be careful and always use the handguard.
Possible Substitutions and Variations
This recipe is a great starting point. Feel free to play around with it to make it your own. Here are a few ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Red Onion | Shallots or green onions | Milder flavor |
| Apple Cider Vinegar | White wine or rice vinegar | Changes the tanginess |
| Fresh Dill | Parsley, mint, or cilantro | Completely shifts the flavor profile |
| Bell Peppers | Cherry tomatoes (halved) | Adds a juicy, slightly acidic element |
Want to add more? Consider tossing in some crumbled feta cheese for a salty kick, or a can of drained chickpeas to make it a more substantial meal.
How to Make Cucumber Sweet Pepper Salad
This comes together in just a few simple steps. Let’s get to it.
Step 1: Prepare the Vegetables
Thinly slice the cucumbers, bell peppers, and red onion. If you’re sweating the cucumbers (see Pro Tips!), do that first. Chop your fresh dill.
Step 2: Make the Dressing
In a small bowl or a jar with a lid, combine the olive oil, apple cider vinegar, honey (or maple syrup), salt, and black pepper. Whisk or shake vigorously until the dressing is well combined.
Step 3: Combine Everything
Place all your sliced vegetables and the chopped dill in a large mixing bowl. Pour the dressing over the top.
Step 4: Toss and Serve
Gently toss everything together until the vegetables are evenly coated with the dressing. For best results, let it sit for about 15 minutes before serving to allow the flavors to marry.
Nutritional Breakdown and Diet Swaps
This salad is naturally light and healthy. Here’s a quick look at the estimated nutrition and how to adapt it for different dietary needs.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 8g |
| Protein | 1g |
| Fat | 10g |
To fit your lifestyle, consider these simple swaps:
- For a Vegan Salad: Use maple syrup instead of honey in the dressing.
- For a Keto/Low-Carb Salad: Omit the honey or maple syrup. The vegetables are naturally low in carbs.
- For a Gluten-Free Salad: This recipe is naturally gluten-free!
Meal Pairing and Efficiency Tips
This salad is a fantastic companion to almost any main course. It’s especially good with grilled foods.
Try serving it alongside grilled chicken or salmon, with a juicy burger, or as a refreshing side at a backyard BBQ. It cuts through the richness of heavier dishes beautifully.
To be more efficient, you can make the dressing ahead of time. It will keep in a sealed jar in the fridge for up to a week. Just give it a good shake before using.
Leftovers and Storage
While this salad is best enjoyed fresh, you can store leftovers.
Place any remaining salad in an airtight container in the refrigerator. It will keep for up to 2 days. Keep in mind the cucumbers will soften over time, but it will still be delicious.
Frequently Asked Questions
Q1. My salad turned out watery. What went wrong?
Ans: This usually happens because of the high water content in cucumbers. To prevent this, make sure to follow the pro tip of “sweating” the cucumbers with salt beforehand. This draws out a surprising amount of liquid.
Q2. Can I use regular garden cucumbers?
Ans: You can, but English or Persian cucumbers are recommended because they have thinner skin and fewer seeds. If you use garden cucumbers, you might want to peel them and scoop out the seeds first for a better texture.
Q3. Can I make this salad ahead of a party?
Ans: You can prepare the components ahead of time. Chop all the vegetables and store them in an airtight container in the fridge, and mix the dressing separately. Combine everything just before you’re ready to serve to keep it as crisp as possible.
Wrapping Up
There you have it—a simple, vibrant salad that’s packed with crunch and flavor. It’s my go-to for a reason, and I hope it becomes one of yours too.
Give this recipe a try the next time you need a quick, refreshing side dish. It’s proof that the most delicious things are often the easiest to make.
I’d love to hear how it turns out for you. Did you add any fun variations? Let me know in the comments below!
