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.

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

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

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.

• 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!

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.

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:

• Salad with grapes
• Cabbage salad with apples
• Arugula pear salad
• Beetroot salad
• Winter salad
• Artichoke salad
• Celery and parmesan salad
• Orange salad
• Beetroot orange salad

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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