Crisp Cucumber Bell Pepper Salad
This Crisp Cucumber Bell Pepper Salad is a refreshing and colorful dish perfect for summer gatherings. With simple ingredients and a quick preparation time, it’s a delightful addition to any meal.
Equipment
- 1 mixing bowl large
- 1 chopping board
- 1 knife sharp
Ingredients
Salad Ingredients
- 2 large cucumbers chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 green bell pepper chopped
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Wash and chop the cucumbers and bell peppers into bite-sized pieces. Finely chop the red onion and parsley.
- In a large mixing bowl, combine the chopped vegetables and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to ensure all the ingredients are coated.
Serving
- Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes before serving.
- Serve the salad cold as a refreshing side dish.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Let the salad sit for at least 30 minutes for the flavors to meld.
Ingredient Substitutions: Swap parsley with cilantro or lemon juice with lime juice.
How to Serve: Serve cold with grilled chicken or fish.
Storage & Freshness: Store in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the salad a day in advance and chill it overnight.
Ingredient Substitutions: Swap parsley with cilantro or lemon juice with lime juice.
How to Serve: Serve cold with grilled chicken or fish.
Storage & Freshness: Store in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the salad a day in advance and chill it overnight.