Go Back
–+ servings
Cucumber and Sweet Pepper Salad

Refreshing Cucumber and Sweet Pepper Salad for Summer Bliss

This Cucumber and Sweet Pepper Salad is a vibrant, crispy, and refreshing dish that embodies summer, perfect for light lunches or as a healthy side.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 Mini Sweet Bell Peppers Provide natural sweetness and vibrant color; substitute with bell peppers for a milder flavor.
  • 2 Persian Cucumbers Add a crisp, refreshing texture; you can use one small English cucumber as a substitute.
For the Dressing
  • 3 tablespoons Olive Oil
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Honey
  • 1 teaspoon Chili Oil Adjust the quantity based on your desired spice levels; omit for a milder dish.
  • 1-2 teaspoons Everything But the Bagel Seasoning Enhances flavor with seeds and spices, while providing extra crunch.

Equipment

  • Mixing Bowl
  • small bowl
  • whisk
  • salad tongs

Method
 

Dressing Preparation
  1. In a small bowl, combine olive oil, rice vinegar, sesame oil, soy sauce, grated ginger, and honey. Whisk until smooth, about 1–2 minutes.
Vegetable Preparation
  1. Slice mini sweet peppers in half lengthwise, remove seeds, and thinly slice Persian cucumbers into bite-sized pieces.
Combining Ingredients
  1. Pour the prepared dressing over the sliced vegetables in a large mixing bowl and toss gently for 1–2 minutes.
Seasoning
  1. Add chili oil and Everything But the Bagel seasoning to taste, tossing gently to ensure even distribution.
Chilling
  1. Let the salad rest for at least 10 minutes before serving for enhanced flavors. Refrigerate if desired.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 250mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 50mgCalcium: 40mgIron: 0.5mg

Notes

Best enjoyed fresh; store leftovers in an airtight container for up to 3 days. Avoid overheating the salad as it's best served cold.

Tried this recipe?

Let us know how it was!