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–+ servings
Close-up of fresh bell pepper cucumber salad with red onion in a white bowl with a spoon.
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Bell Pepper Cucumber Salad

This salad is packed with fresh, crunchy veggies and tossed in a tangy dressing.
Prep Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 131kcal

Ingredients

  • 2 Medium Cucumbers Sliced Into Half-Moons
  • 1 Red Bell Pepper Diced
  • 1 Yellow Bell Pepper Diced
  • ¼ Red Onion Thinly Sliced
  • 2 Tablespoons Fresh Parsley Chopped
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Teaspoon Dijon Mustard
  • ½ Teaspoon Garlic Powder
  • Salt and Black Pepper To Taste

Instructions

  • Add the sliced cucumbers, diced bell peppers, red onion, and chopped parsley to a large mixing bowl.
  • In a separate small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
  • Pour the dressing over the vegetables and gently toss everything together until evenly coated.
  • Serve right away, or store in the fridge and wait to add the dressing until just before serving for the best crunch.

Notes

For best texture, use English Cucumber or Persian Cucumbers.
Fresh Dill can be used instead of parsley if you prefer a more classic flavor.
Customize with toppings like Everything But the Bagel Seasoning, Chili Crisp, or a sprinkle of Sesame Seeds.

Nutrition

Serving: 1/4 of recipe | Calories: 131kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Fiber: 1g