Bell pepper cucumber salad

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This bell pepper cucumber salad is fresh, flavorful, and crisp. It’s perfect for spring, summer, or any time you love a delicious yet light side dish.

A flavorful, healthy salad that is great for meal prep and picnics.

Top view of a glass bowl full of colorful bell pepper cucumber salad.

After making this cucumber dill salad countless times (my son is a huge fan of cucumber salads!), I decided to make another version with fresh, juicy bell peppers. I wanted to combine more flavors, textures, and colors to celebrate the summer produce.

Thus, this bell pepper cucumber salad was born! A bright, no-frills salad that is quick, simple, and delicious for us all to enjoy!

This easy recipe combines finely sliced English cucumber, bell peppers, red onion, and dill with a lightly sweet, tangy honey mustard dressing for more deliciousness.

This is a short list of ingredients for a delightful salad full of flavor, vitamins, and textures. It’s also low in calories and can be made in minutes, especially if you use a mandoline!

I’ve already made it for my family multiple times, and my 9-year-old boy, the cucumber fan of my life, LOVES it. It’s safe to say this salad will be one of our go-to side dishes for the summer, and I highly recommend that you try it soon!

List of the ingredients

  • English cucumber
  • Bell peppers
  • Red onions
  • Fresh dill
  • Extra virgin olive oil
  • White vinegar
  • Honey or maple syrup
  • Dijon mustard
  • Salt & pepper
The ingredients to make bell pepper cucumber salad are arranged over a white background.

How to make bell pepper cucumber salad

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Finely slice the cucumber, bell peppers, and red onion and add them to a salad bowl with the chopped dill. I recommend using a mandoline for more uniform, thin slices ready in seconds, but a sharp knife will work, too.
  • When you’re ready, add the dressing.

Note: We add the dressing just before serving to maintain the crispness and prevent excess moisture from the cucumber.

Close-up of a glass jar pouring the dressing over a bell pepper cucumber salad.
  • Toss everything until well combined, taste, adjust the seasoning if needed, and serve immediately. We enjoy this cucumber and bell pepper salad with focaccia, crisp breadsticks, or these flavorful Italian crostini. But, honestly, by the spoonful is another great option, too!
Close-up of a bell pepper cucumber salad tossed with honey mustard dressing.

Recipe Notes

Ingredients & substitution

Cucumbers: I use English/Telegraph cucumbers. They’re good all-around cucumbers for a salad; there’s no need to peel them. Persian/Lebanese cucumbers work fine, too, but I use 2 or even 3 as they are smaller.

Bell peppers: Any color you like is fine if they are fresh, firm, and have smooth skin.

Red onion: You can substitute fresh red onion with green onion.

Fresh dill: You can use fresh parsley or chives instead of dill.

Dressing: The recipe combines extra virgin olive oil, white vinegar, honey, mustard, salt, and pepper. You can use maple syrup or agave instead of honey for a vegan option. Also, apple cider or red wine vinegar can be used instead of white vinegar. Lastly, use good-quality Dijon mustard for the best flavor; do not substitute with English mustard; they’re not the same.

Top view of a bell pepper cucumber salad served on a whtie plate.

Storage tips/make ahead

  • Since the cucumber releases excess moisture when combined with the dressing and salt, I recommend adding the dressing just before serving.
  • You can keep leftovers in the fridge for up to 2 days, but they will become more watery over time, and the cucumber will lose its bite.
  • If you’d like to prep the salad in advance for a picnic, BBQ, or potluck, both dressing and salad keep nicely in airtight containers in the fridge for up to two days. However, you should add the dressing when it’s time to serve it.

Fresh and easy salad recipes you’ll love!

If you’re looking for simple, fresh salads, get all my vegan salads here and gorgeous holiday salads here. Below are a few of my family favorites:

If you make this bell pepper cucumber salad or have a question, let me know by leaving a comment. I would love to hear from you! x

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Bell Pepper Cucumber Salad

This bell pepper cucumber salad is fresh, flavorful, and crisp. It's perfect for spring, summer, or any time you love a delicious yet light side dish.
The recipe yields 4 small servings.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: vegan
Keyword: bell pepper cucumber salad
Servings: 4
Calories: 89kcal
Author: Katia


  • 1 English cucumber, thinly sliced*
  • 2 Bell peppers, deseed and thinly sliced
  • ½ red onion, thinly sliced
  • 2 tablespoons Fresh dill, chopped

Mustard honey dressing

  • 1 ½ tablespoon extra virgin olive oil
  • 1 ½ tablespoon white vinegar
  • ½ tablespoon honey
  • ½ tablespoon Dijon mustard
  • ¾ teaspoon salt, or to taste
  • teaspoon black pepper


  • Place the sliced cucumber, bell peppers, onion, and dill in a large salad bowl.
  • Add the dressing ingredients to a glass jar with a lid. Shake well until emulsified, and pour over the salad just before serving.
  • Toss until well combined and feel free to taste and adjust the dressing as needed. Serve immediately.


Cucumber: Use 1 long English/Telegraph cucumber (no need to peel). Alternatively, 2 or 3 smaller Persian/Lebanese cucumbers work fine, too.
Nutrition facts: The nutrition values for one serving are based on an online nutrition calculator. It’s an estimate and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.


Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 26mg | Potassium: 263mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1959IU | Vitamin C: 79mg | Calcium: 22mg | Iron: 1mg

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