Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes
Easy Cucumber Sweet Pepper Salad is a crisp, refreshing side dish ready in just 10 minutes. After making this salad dozens of times, I’ve discovered the secret to keeping it perfectly crunchy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Egg Roll in a Bowl and Crispy Chipotle Honey Chicken Thighs.
Why This Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes Is Pure Comfort
- It's ready in just 10 minutes
- Crisp and refreshing, perfect for summer cookouts
- Better than takeout, my family begs for this
What You'll Need for Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 large cucumber
- 2 medium sweet bell peppers
- 1/2 red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Optional: Crumbled feta cheese
- Optional: Sliced Kalamata olives
- Optional: Chopped fresh tomatoes
📝 Ingredient Notes
- cucumber: Use a mandoline or sharp knife to slice thinly.
- sweet bell peppers: Any color works, but red and yellow add a pop of color.
🛒 Tools & Equipment I Recommend
- Mandoline Slicer — Ensures perfectly thin, even slices for ultimate crunch. → See on Amazon
- Sharp Kitchen Knife — A sharp knife makes quick work of slicing and dicing. → See on Amazon
How to Make Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes
- Prepare the vegetables: Thinly slice the cucumber and sweet peppers. Finely chop the red onion and parsley.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, black pepper, garlic powder, and oregano.
- Assemble the salad: In a large bowl, combine cucumber, sweet peppers, red onion, and parsley. Pour dressing over the vegetables and toss to combine.
- Serve: Serve immediately or refrigerate for up to 1 hour to let the flavors meld. Garnish with optional toppings if desired.
Cook's Tips for Perfect Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes
- Common mistake and fix: Don't over-dress the salad. Start with less dressing and add more to taste. You can always add more, but you can't take it away.
- Pro tip: For a spicy kick, add a pinch of red pepper flakes to the dressing.
- Pro tip: To prevent the salad from getting soggy, don't add dressing until just before serving.
Storing & Reheating Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the vegetables and dressing up to 1 day ahead. Combine just before serving.
Freezing Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: For a twist, try adding sliced avocado or grilled corn.
- Best substitution: Substitute red onion with shallots for a milder flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your salad is too watery, drain some of the liquid before serving.
Want to level up this recipe?
Salad Spinner — Ensures perfectly dry greens for the ultimate crunch. → Check price on Amazon
Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes
Ingredients
Main Ingredients
- 1 large cucumber
- 2 medium sweet bell peppers
- 1/2 red onion
- 1/4 cup chopped fresh parsley
Seasonings
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
Optional Toppings
- Crumbled feta cheese
- Sliced Kalamata olives
- Chopped fresh tomatoes
Instructions
- Prepare the vegetables: Thinly slice the cucumber and sweet peppers. Finely chop the red onion and parsley.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, black pepper, garlic powder, and oregano.
- Assemble the salad: In a large bowl, combine cucumber, sweet peppers, red onion, and parsley. Pour dressing over the vegetables and toss to combine.
- Serve: Serve immediately or refrigerate for up to 1 hour to let the flavors meld. Garnish with optional toppings if desired.
Notes
- Chef tip: For a twist, try adding sliced avocado or grilled corn.
- Best substitution: Substitute red onion with shallots for a milder flavor.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If your salad is too watery, drain some of the liquid before serving.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: You can prepare the vegetables and dressing up to 1 day ahead. Combine just before serving.
Nutrition Per Serving
- Calories: 80
- Protein: 1g
- Fat: 7g
- Carbs: 6g
- Fiber: 2g
- Sugar: 4g
- Sodium: 460mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes FAQs
Yes, you can prepare the vegetables and dressing up to 1 day ahead. Combine just before serving to prevent sogginess.
Cucumbers release a lot of water. To prevent this, slice the cucumber just before serving and use a salad spinner to remove excess water.
No, freezing will cause the vegetables to lose their crunch and become mushy.
No, this salad is best served cold and does not require cooking.
Store leftovers in an airtight container in the fridge for up to 3 days.
A Warm Final Note
I can’t wait for you to try Easy Cucumber Sweet Pepper Salad – Ready in 10 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
