Description
A light and refreshing cucumber bell pepper salad tossed with a simple lemon vinaigrette. This colorful salad is crisp, healthy, and perfect for summer meals, picnics, or barbecues.
Ingredients
Vegetables
- 2 cucumbers, sliced
- 2 bell peppers (red and yellow), chopped
- ¼ red onion, thinly sliced
Herbs
- 2 tbsp fresh parsley, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- Salt and black pepper, to taste
Instructions
- Prepare the vegetables: Combine the sliced cucumbers, chopped bell peppers, thinly sliced red onion, and chopped fresh parsley in a large bowl.
- Make the dressing: In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper until well emulsified.
- Toss the salad: Pour the dressing over the mixed vegetables and gently toss to ensure all pieces are evenly coated with the vinaigrette.
- Chill: Cover the bowl and refrigerate the salad for 10–15 minutes to allow the flavors to meld and the salad to cool.
- Serve: Remove from the refrigerator, give the salad a final gentle toss, and serve fresh for best taste.
Notes
- Add feta cheese or avocado for extra flavor and creaminess.
- Best enjoyed fresh to maintain the crispness of the vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
