Pepper Cucumber Salad
This 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.
Servings: 4
Calories: 92kcal
Ingredients
- 1 (300 gram) English cucumber, sliced*
- 2 Bell peppers, deseed and sliced
- ¼ cup Kalamata olive, pitted
- ½ red onion, thinly sliced
- 1 small chilli pepper, deseeded and sliced or chopped (optional) or ¼ tsp dried flakes
- 2 tablespoons chopped parsley or basil
- 1 teaspoon dried oregano
Mustard honey dressing
- 1 ½ tablespoon extra virgin olive oil
- 1 tablespoon white vinegar
- 1 teaspoom honey or maple syrup (optional)
- ¾ to 1 teaspoon salt, or to taste
- ⅛ teaspoon black pepper
Instructions
- Cut the cucumber into half, and slice it into around ¼ inch slices. Keep the same thickness for the pepper slices. Place the sliced cucumber, bell peppers, onion, pitted olives, chilli, and herbs 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.
Notes
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.
Nutrition
Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 703mg | Potassium: 267mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1980IU | Vitamin C: 79mg | Calcium: 32mg | Iron: 1mg