Cucumber and Sweet Pepper Salad: A Colorful, Crisp Side Dish You’ll Make on Repeat

There’s something so comforting about the crunch of fresh vegetables on a warm day. I remember the first time I tossed cucumbers and sweet peppers together for a last-minute dinner—what was supposed to be a simple side stole the show. Ever since, this Cucumber and Sweet Pepper Salad has been my go-to when I want something quick, healthy, and downright delicious.

This bright, zesty salad combines crunchy cucumbers, crisp mini sweet peppers, and a light dressing that ties everything together. Whether you’re prepping for a cookout, a picnic, or just a weeknight dinner, the Cucumber and Sweet Pepper Salad fits right in.

What Is Cucumber and Sweet Pepper Salad?

At its heart, the Cucumber and Sweet Pepper Salad is a no-fuss, refreshing side dish that celebrates the natural sweetness and crunch of fresh produce. You won’t need fancy techniques or hard-to-find ingredients. It’s made with raw sliced cucumbers and colourful bell or mini peppers, usually tossed in a vinaigrette or light dressing.

This salad is loved for its:

• Vibrant appearance thanks to multicoloured peppers
• Refreshing crunch
• Ability to pair with a variety of main dishes

It’s ideal for everything from summer potlucks to quick weekday lunches.

Ingredients You’ll Need

Let’s keep it simple. Here’s a breakdown of the essential ingredients and dressing options.

Tip: Use a mandoline slicer to slice even cucumber and pepper slices for best results.

Step-by-Step Preparation Guide

This salad is fast and easy. Here’s how to make it:

1. Slice the Vegetables

• Wash and thinly slice the cucumbers (no need to peel if using English or Persian cucumbers).
• Slice the mini sweet peppers into thin rings; remove seeds if preferred.
• Cut the red onion into skinny slivers.

2. Make the Dressing

Whisk together:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Add ½ teaspoon of honey or Dijon mustard for extra flavour if desired.

3. Combine and Chill

• Toss vegetables with the dressing in a large bowl.
• Chill in the fridge for at least 15 minutes before serving for the best flavour.

Why You’ll Love This Recipe

This Cucumber and Sweet Pepper Salad is more than just a pretty side—it’s practical and delicious too.

Healthy and Hydrating

• Packed with vitamin C, antioxidants, and water-rich vegetables
• Low-calorie and naturally gluten-free

Quick and Easy

• No cooking required
• Done in under 15 minutes

Versatile

• Easily adaptable based on what’s in your fridge
• Great with meats, sandwiches, or eaten solo

Variations to Try

Want to make it your own? These add-ins and upgrades can turn this salad into something new every time.

Add Some Crunch or Creaminess

• Feta cheese, crumbled goat cheese, or mozzarella pearls
• Chickpeas, corn kernels, or avocado cubes
• Toasted almonds or pumpkin seeds

Spice It Up

• Add crushed red pepper flakes or sliced jalapeños
• Mix in a bit of sriracha with your vinaigrette

Turn It Into a Full Meal

• Add grilled chicken, shrimp, or hard-boiled eggs
• Serve over quinoa or leafy greens for a full salad bowl

Best Dressings for Cucumber and Sweet Pepper Salad

The proper dressing pulls it all together. Here are a few great options:

You can use a store-bought option like Ken’s Vinaigrette or make it fresh at home in minutes.

Serving Suggestions

This salad plays well with others. Here’s how you can serve it:

• With grilled meat: Chicken, steak, or barbecue
• As a sandwich side: Think deli-style lunch or tuna melts
• With seafood: Try alongside grilled salmon or shrimp
• In tacos or wraps: Use as a crunchy filler

Meal Prep Ideas for the Week

If you’re into meal prep, this salad is a great fit. You can chop the veggies ahead of time and store them in separate containers. The dressing can be kept in a small jar or bottle. Just toss it all together when you’re ready to eat.

• Store vegetables in an airtight container lined with a paper towel to keep them dry.
• Keep the dressing separate until serving
• Prep enough for 2–3 days; the salad tastes best fresh

Pair it with grilled chicken, hard-boiled eggs, or canned tuna for a protein-packed lunch box idea.

Perfect for Every Occasion

This dish shines at summer cookouts and BBQs, but it’s also great for indoor meals or quick snacks. Some of our favorite occasions include:

• Family potlucks: It stands out on a buffet table
• Picnic baskets: Easy to pack and don’t spoil quickly
• Brunches: Serve alongside quiche or sandwiches
• Holiday meals: Adds a fresh and light bite between heavier dishes

Its bright colors make it look impressive, even though it’s easy to make.

Kid-Friendly Tip

Want your kids to eat more veggies? Use fun-shaped cutters to slice cucumbers into stars or hearts. Add a bit of shredded cheese or crispy croutons on top for crunch. Let them help assemble the salad—it’s a great way to get them involved and curious.

Customize It Your Way

The beauty of this recipe is how easy it is to adapt. Here are a few more ideas to try:

• Swap red onion for green onion for a milder flavor
• Add fruit like mango or apple slices for a sweet contrast
• Use an herbed yogurt dressing instead of vinaigrette for a creamy version
• Top with roasted sunflower seeds or chopped almonds for crunch

Try different herbs each time: dill, basil, mint, or cilantro all give it a new twist.

Storage Tips and Make-Ahead Advice

Make-Ahead Tips

• Slice your vegetables up to a day in advance
• Store them in an airtight container lined with a paper towel to reduce moisture

Dressing Strategy

• Store dressing separately and mix when ready to serve to keep veggies crisp

Shelf Life

• Best within 2 days of making
• After that, cucumbers may become too soft

Nutrition Information

Here’s a quick overview per serving (approx. 1 cup):

Note: Nutrition may vary depending on add-ins and exact quantities used.

Common Mistakes to Avoid

A few simple fixes can make a huge difference in taste and texture.

Over-Salting

• Cucumbers release water quickly when salted—season lightly or just before serving.

Overdressing

• Too much dressing can make everything soggy. Start with less and add more as needed.

Not Chilling

• Even 15 minutes in the fridge enhances the flavour and texture significantly.y

Wrong Slicing Technique

• Use uniform, thin slices to get the perfect crunch-to-dressing ratio

Cucumber and Sweet Pepper Salad: A Colorful, Crisp Side Dish You’ll Make on Repeat

---

• Author: Maha Al-Sayed
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

A refreshing and colorful salad made with crisp cucumbers, sweet mini peppers, and a simple vinaigrette. Perfect for summer meals, cookouts, or a healthy side dish.

---

Ingredients

Scale 1x2x3x

• 2 medium cucumbers (English or Persian), thinly sliced

• 1½ cups mini sweet peppers, thinly sliced

• ¼ red onion, thinly sliced

• 2 tablespoons olive oil

• 1 tablespoon apple cider vinegar

• Salt and pepper to taste

• Optional: chopped fresh herbs (parsley, dill, or mint)

---

Instructions

• Wash and slice the cucumbers, sweet peppers, and red onion thinly.

• Whisk together olive oil, apple cider vinegar, salt, and pepper in a small bowl.

• Combine all vegetables in a large mixing bowl.

• Pour dressing over the vegetables and toss until well coated.

• Chill for 15 minutes before serving for the best flavor.

• Garnish with fresh herbs if desired.

Notes

Store vegetables and dressing separately for make-ahead prep.

Add chickpeas, feta, or grilled chicken to make it a full meal.

Avoid overdressing to keep the salad crisp.

Use a mandoline for even slicing.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-cook
• Cuisine: American

Keywords: cucumber salad, sweet pepper salad, healthy salad recipes, picnic food, quick salad, vegetable side, summer side dish, fresh salad, no-cook recipe