Cucumber And Pepper Salad

Craving a crisp, no-fuss salad that bursts with freshness? My go-to cucumber and bell pepper salad is a crunchy, colorful delight—perfect for hot days, meal prep, or pairing as a side dish. Packed with juicy cucumbers, sweet peppers, and a tangy dressing, this salad is my summer staple (and cleanup hero for wilting veggies!). Ready in 5 minutes. Let’s chop!

🧂 Ingredient Notes and Substitutes

1. Persian Cucumbers:

Known for their crisp texture and thin skin, Persian cucumbers are ideal for salads. If they're unavailable, substitute with English cucumbers or regular cucumbers—just peel and deseed them for a similar crunch. For organic vegetable lovers, locally sourced cucumbers from farmer's markets add a fresh, pesticide-free touch.

2. Roma Tomatoes:

Roma tomatoes are celebrated for their low water content and rich flavor. If you can’t find them, cherry or grape tomatoes work well, providing a sweet and juicy alternative. Heirloom tomatoes are another excellent option, adding a burst of color and a distinct taste.

3. Sweet Bell Peppers:

Red bell pepper, yellow bell pepper, or orange bell pepper are perfect for this recipe due to their sweetness. You can use sweet mini peppers or the regular bell peppers. Green bell peppers (capsicum), while slightly more bitter, can be a cost-effective swap. For an extra layer of flavor, try roasting the peppers beforehand. Organic, non-GMO options are widely available and a great choice for the health conscious.

4. Grated Cheese:

Any mild cheese works here—cheddar, mozzarella, or even feta if you prefer a tangy kick or make something like the tik tok viral cucumber pepper feta salad. For dairy-free options, consider plant-based cheeses or nutritional yeast, which adds a cheesy flavor without the dairy.

5. Olive Oil:

Extra virgin olive oil provides a fruity and rich base for the salad. Avocado oil or grapeseed oil are good substitutes for a neutral taste. If you’re exploring diet-specific recipes, cold-pressed olive oil is popular in Mediterranean diets.

6. Lime:

Lime juice adds a refreshing tang. Lemon juice can be used as a direct alternative. Bottled citrus juice works in a pinch, but fresh lime or lemon is always better for vibrant flavor.

7. Avocado:

The creaminess of avocado complements the crunch in the salad. If unavailable, try diced mango for a sweet twist, or omit it altogether for a simpler version. For keto-friendly recipes, avocado is an essential component.

8. Black Salt:

 This adds a unique sulfuric tang. Regular table salt or pink Himalayan salt will work well if black salt is not available. Sea salt is another versatile option that enhances flavors.

9. Garlic Powder:

 Garlic powder adds a subtle warmth. Minced fresh garlic, roasted garlic, or even shallot powder can replace it for a more robust flavor. Keep it as fresh as possible for the most aromatic results.

10. Italian Dry Herbs:

A blend of herbs like oregano, basil, and thyme gives an Italian touch. Use fresh herbs if you have them on hand for an even more aromatic profile. Alternatively, a pinch of Herbes de Provence or dried parsley works in a pinch.

11. Freshly Crushed Black Pepper:

For the best flavor, grind the pepper fresh. Pre-ground black pepper is a convenient option, though it might lack the same robust kick. White pepper can be used if you prefer a milder heat. You can also use red pepper flakes for an enhanced touch of flavor.

🔪Instructions to make Cucumber bell pepper salad

Step 1: Chopping & Prepping Ingredients

Let’s start by prepping all your veggies for maximum crunch and freshness in our bell pepper and cucumber salad recipe! First, cube the Persian cucumbers—no need to peel them unless the skin is tough, just trim the ends and chop into bite-sized pieces.

For the Roma tomatoes, slice them in half, scoop out the excess seeds (this keeps your cucumber and bell pepper salad from getting watery), then dice the flesh into neat cubes. Now, tackle those sweet peppers—slice off the tops, remove the ribs and seeds, and chop them into similar-sized pieces for even texture.

Don’t forget the avocado! Cut it in half, remove the pit, and dice the flesh right before mixing to prevent browning. Finally, grate your cheese (whether it’s feta, Parmesan, or a dairy-free alternative) so it’s ready to sprinkle on at the end.

Step 2: Combine All the Veggies

Now, grab a large mixing bowl—this is where the magic happens! Toss in your cucumbers, tomatoes, and bell peppers first. Gently fold them together so the colors and textures mingle beautifully. If you’re using avocado, add it now and mix lightly to avoid smashing it. This peppers and cucumber salad should look vibrant and chunky, so don’t over-stir—just enough to distribute everything evenly.

Step 3: Add the Spicing & Flavoring

Time to elevate the flavors! Drizzle olive oil over the veggies—this helps the spices cling to every bite. Squeeze fresh lime juice (or lemon, if that’s what you have) for that bright, tangy kick.

Then, sprinkle in your black salt, garlic powder, Italian herbs, and freshly crushed black pepper. Toss everything gently but thoroughly, making sure each piece gets coated in that zesty, savory mix. Finally, fold in the grated cheese for a salty finish. Taste and adjust—need more tang? Another squeeze of lime.

More heat? A pinch of chili flakes works wonders! Serve immediately for the crispiest bell pepper and cucumber salad, or chill briefly if you prefer it extra cold.

Pro Tip: If prepping ahead, keep the dressing and cheese separate until serving to keep everything fresh and crunchy!

💭 Pro Tips

Before you dive into making this refreshing cucumber red pepper salad, here are some handy tips to ensure success every time!

• Prevent Sogginess: If making ahead, salt and drain cucumbers for 10 minutes to remove excess water, and add avocado & dressing just before serving to keep everything crisp. For an easy make-ahead cucumber pepper salad, store undressed veggies separately.
• Ingredient Swaps: No Persian cucumbers? English or kirby cucumbers work well (peel if bitter). Swap roma tomatoes for cherry tomatoes (halved) or omit if out of season—just add extra bell peppers for crunch. Replace regular peppers with mini bell peppers. Dairy-free? Skip cheese or use nutritional yeast for a cheesy flavor.
• Dressing Adjustments: If you don’t have lime, lemon or white wine vinegar works for that tangy kick. Too acidic? Balance with a pinch of sugar or honey. For a creamy twist, mix in Greek yogurt or tahini.
• Troubleshooting: If your salad turns watery, drain excess liquid and refresh with a drizzle of olive oil. Over-salted? Toss in extra cucumbers or avocado to mellow it out.
• Serving Ideas: Pair this crunchy cucumber and sweet pepper salad with grilled meats, or bulk it up with quinoa or chickpeas for a light lunch.

Pro Tip: For the best bell pepper and cucumber salad texture, chop everything uniformly so each bite has the perfect mix of flavors!

🫙 Storage Instructions

• Short-Term Storage (Up to 24 Hours): Store undressed salad in an airtight container with a paper towel at the bottom to absorb excess moisture. Keep the dressing separate and toss just before serving. If already dressed, consume within 4-6 hours for best texture.
• Avocado Tip: If your salad includes avocado, store it with the pit and a squeeze of lime juice to slow browning. Better yet, add avocado fresh when ready to eat.
• Leftover Refresh: If the salad becomes watery, drain the liquid and add a fresh splash of olive oil and citrus juice to revive the flavors.
• Avoid Freezing: Due to the high water content in cucumbers and peppers, this salad does not freeze well and will turn mushy upon thawing.
• Best Enjoyed Fresh! While you can prep ingredients ahead, this light and crunchy bell pepper cucumber salad is at its best when assembled right before serving.

🍽 Serving Suggestions

1. As a Standalone Light Meal: Perfect for healthy lunches or quick dinners, especially in warm weather.
2. Pair with crusty bread like this Focaccia bread or Garlic pull apart bread to soak up the zesty dressing.
3. Serve as side to a healthy soupfor a light dinner meal.
4. Serve alongside grilled meats or stuffed into pita pockets for a light, refreshing meal.
5. Top over toasted sourdough bread for a crunchy open-faced salad sandwich.

❓Frequently Asked Questions

🔗 More side dish recipes

• Carrot lentil soup
• Raw papaya salad
• Carrot fries
• Sweet potato side dish
• Quick broccoli side dish
• Cheesy garlic pull apart bread
• Mediterranean cucumber and tomato salad

Now it’s your turn! Give this easy cucumber and sweet pepper salad recipe a try, and don’t forget to tweak it with your favorite add-ins. Got a twist on the recipe? Tag me on social media or drop a comment below—I’d love to see your creations!

 And if you enjoyed this recipe, share it with fellow salad lovers or save it for your next meal prep session.

Happy chopping, and enjoy every crisp, healthy, and flavorful bite!

Cucumber and sweet pepper salad

Meenakshi

This easy cucumber and bell pepper salad is like a bowl of sunshine on your table—crisp, zesty, and loaded with goodness. Whether you’re looking for a light side dish, a quick lunch, or a burst of freshness to balance out a heavier meal, this salad has you covered. What I love about this recipe is how flexible it is; you can easily tweak it based on your taste or what’s in your pantry, and it always turns out delicious.

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Prep Time 5 minutes mins

Assembling 2 minutes mins

Total Time 7 minutes mins

Course Salad, Side Dish

Cuisine global

Calories 312 kcal

Ingredients

  

• 3 Cup Persian Cucumbers of your choice cubed
• 2 cup Roma Tomatoes cubed
• 3 cups Sweet Peepers cubed
• ⅓ cup Grated Cheese of your choice
• 2 tablespoon Olive oil
• 1 Lime (Juiced)
• 1 Ripe Avocado
• 1 teaspoon Black Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Italian Dry Herbs
• 1 teaspoon Black Pepper Freshly crushed

Instructions

 

Step 1: Chopping & Prepping Ingredients

• Begin by washing and cubing your Persian cucumbers into bite-sized pieces - there's no need to peel them unless the skin seems tough.
• For the Roma tomatoes, carefully slice them in half and scoop out the seeds to prevent a watery salad, then dice the remaining flesh.
• Prepare the sweet peppers by slicing off the tops, removing the ribs and seeds, and chopping them into pieces similar in size to your other vegetables.
• Just before assembling the salad, cut your avocado in half, remove the pit, and dice the flesh to avoid premature browning.
• Finally, grate your preferred cheese - whether feta, Parmesan, or a dairy-free alternative - so it's ready for the final touch.

Step 2: Combine All the Veggies

• Take a large mixing bowl and add your prepared cucumbers, tomatoes, and bell peppers first.
• Gently toss them together to create a colorful, textured base for your salad.
• If including avocado, add it now and mix carefully to maintain its shape and prevent mashing.
• The goal is to evenly distribute all ingredients while keeping the salad chunky and visually appealing - avoid overmixing.

Step 3: Add the Spicing & Flavoring

• Start by drizzling olive oil over the vegetables to help the seasonings adhere.
• Next, squeeze fresh lime juice (or lemon if preferred) over the mixture for a bright, citrusy note.
• Sprinkle in the black salt, garlic powder, Italian herbs, and freshly crushed black pepper, then toss everything thoroughly to ensure each piece gets evenly coated.
• Finish by folding in your grated cheese for that perfect salty accent.
• Taste and adjust as needed - perhaps an extra squeeze of lime for more tang or a pinch of chili flakes for heat.
• For optimal freshness and crunch, serve immediately, though a brief chill can provide a refreshing coolness if desired.

Notes

• Keep It Crisp: For meal prep, sprinkle cucumbers with salt and let them drain for 10 minutes to prevent sogginess. Always add avocado and dressing right before serving to maintain that perfect crunch. Store prepped veggies separately for an effortless make-ahead option.
• Flexible Ingredients: Can't find Persian cucumbers? English or kirby varieties make great substitutes—just peel them if the skin tastes bitter. Out of Roma tomatoes? Use halved cherry tomatoes or simply double up on bell peppers for extra texture. Going dairy-free? Nutritional yeast adds a delicious cheesy flavor without the dairy.
• Dressing Hacks: No lime? Lemon juice or white wine vinegar will give you that same bright, zesty flavor. If the dressing tastes too sharp, a touch of honey or sugar balances it perfectly. Craving something creamy? Stir in a spoonful of Greek yogurt or tahini for richness.
• Quick Fixes: If your salad gets watery, simply drain the liquid and revive it with a fresh drizzle of olive oil. Accidentally over-salted? Toss in more cucumbers or avocado to even it out.
• Serving Inspiration: Enjoy this vibrant salad alongside grilled chicken or fish, or turn it into a hearty meal by mixing in quinoa or chickpeas. It’s also fantastic stuffed into pita bread or served over greens!

📋 Nutrition Facts

Nutrition

Calories: 312kcal

Keyword bell pepper and cucumber salad, cucumber and bell pepper salad, cucumber and pepper salad, peppers and cucumber salad, tomato cucumber and pepper salad

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