Cucumber Pepper Salad
A refreshing and easy-to-make Cucumber Pepper Salad that's perfect for summer gatherings. Combining crisp cucumbers with vibrant bell peppers, it's a healthy and delicious side dish.
Equipment
- 1 cutting board
- 1 knife
- 1 mixing bowl large
- 1 whisk
Ingredients
Salad
- 2 large cucumbers sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 small red onion chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup feta cheese crumbled
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Wash all the vegetables thoroughly. Peel cucumbers if desired and slice them into thin rounds. Slice the bell peppers into thin strips and chop the red onion finely.
- In a large mixing bowl, combine the sliced cucumbers, bell peppers, and chopped red onion. Add the fresh parsley and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients in the mixing bowl. Toss gently to ensure the vegetables are evenly coated with the dressing.
Serving
- Transfer the salad to a serving dish. It's best served chilled, so allow it to sit in the refrigerator for at least 30 minutes before serving.
Storage
- If there are any leftovers, store them in an airtight container in the refrigerator. Consume within 2 days for the best taste and freshness.
Notes
Pro Tips: Always use the freshest vegetables for the best flavor. Ingredient Substitutions: Try using goat cheese instead of feta for a creamier texture. How to Serve: Serve chilled as a side dish or a light entree. Storage & Freshness: Store in an airtight container and consume within 2 days. Make-Ahead Tips: Prepare the vegetables and dressing separately, and combine them just before serving.