Cucumber and sweet pepper salad
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.
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
Tried this recipe?Let us know how it was!