Cucumber and Bell Pepper Salad Recipe
When summertime hits and you crave something dynamic, crunchy, and seriously refreshing, the Cucumber and Bell Pepper Salad Recipe is like your best friend in a bowl. This colorful salad dazzles with crisp cucumbers, sweet bell peppers, and a punchy homemade dressing that ties it all together in minutes. Not only is it quick to make, but it’s also brimming with Mediterranean flavor and perfect alongside lighter mains or hearty proteins. If you love a dish that’s as vibrant to look at as it is to eat, this one deserves a spot in your regular rotation!
Ingredients You’ll Need

Ingredients You’ll Need
What makes this Cucumber and Bell Pepper Salad Recipe shine is a thoughtfully short ingredient list. Each component is chosen for freshness, texture, and a pop of color, ensuring every bite is both beautiful and full of flavor.
- Cucumbers: Use large, crisp cucumbers sliced into thin rounds or half-moons for cool crunch and subtle sweetness.
- Red bell pepper: Thinly sliced for a juicy, sweet contrast and gorgeous red color.
- Yellow bell pepper: Adds a burst of color and a milder, fruity flavor next to the red.
- Red onion: Just a quarter, thinly sliced, gives the perfect sharpness without overpowering.
- Olive oil: High quality olive oil brings a silky, rich finish to the dressing.
- Red wine vinegar or apple cider vinegar: Add brightness and a gentle tang—choose your favorite for a personal twist.
- Lemon juice: Just a splash wakes up all the other flavors.
- Dried oregano: Gives the quintessential Mediterranean touch—don’t skip this!
- Garlic powder: A pinch deepens the savory flavor without raw garlic’s bite.
- Salt and black pepper: Balance all the flavors and make the veggies pop.
- Chopped fresh parsley (optional): Scatter over the top for freshness and even more vibrant color.
How to Make Cucumber and Bell Pepper Salad Recipe
Step 1: Prep Your Veggies
Begin by grabbing your largest, happiest mixing bowl. Slice the cucumbers into thin rounds or half-moons—it’s your call for thickness, but aim for even slices so the flavors meld nicely. Next, slice both bell peppers into slender strips, and finish with finely slicing a quarter of a red onion. Toss all the veggies into the bowl; just seeing all those colors together will put a smile on your face!
Step 2: Whisk Up the Bold Mediterranean Dressing
In a smaller bowl or measuring jug, combine olive oil, red wine vinegar (or apple cider vinegar if you love a little fruitiness), lemon juice, dried oregano, garlic powder, and a hearty pinch each of salt and pepper. Whisk until everything is blended and looks slightly creamy—this dressing smells fabulous and is the real star of the Cucumber and Bell Pepper Salad Recipe.
Step 3: Toss Everything Together
Pour the dressing right over your fresh-cut vegetables. With clean hands or salad tongs, gently toss everything until the veggies glisten and every slice is coated. By gently tossing, you’ll keep those crisp textures, and ensure all the flavors find each other.
Step 4: Chill for Flavor Fusion
Pop the salad in your refrigerator for about 15 to 30 minutes. This step is key—it gives all those bright flavors time to marry, resulting in a salad that’s even more delicious. If time is tight, you can serve immediately, but even just a short chill makes a big difference.
Step 5: Add the Finishing Touches
Right before serving, scatter chopped fresh parsley over the top if you’re using it. It adds a touch of herby freshness and looks so inviting. Give the salad one last gentle toss, then taste a bite to see if you want any extra salt or pepper.
How to Serve Cucumber and Bell Pepper Salad Recipe
Garnishes
A bright sprinkle of freshly chopped parsley is classic and really brings out the salad’s fresh vibe. If you’re feeling adventurous or want a pop of brininess, add a handful of crumbled feta cheese, sliced olives, or a dash of toasted seeds—it’ll take your Cucumber and Bell Pepper Salad Recipe to the next level.
Side Dishes
This salad pairs with just about everything! Serve it alongside grilled chicken, fish, or skewers for a light meal, or scoop it onto a plate next to grilled halloumi or roasted chickpeas for a robust vegetarian dinner. Some warm pita or crusty bread will help soak up any dressing that’s left behind.
Creative Ways to Present
For parties or picnics, try layering the salad in individual mason jars for a fun portable treat. At home, pile it into a beautiful shallow bowl lined with leafy greens, or top each portion with edible flowers for a special touch. However you serve it, the Cucumber and Bell Pepper Salad Recipe always draws compliments for its looks and taste!
Make Ahead and Storage
Storing Leftovers
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The veggies will stay crisp for a while, but might soften as they marinate in the dressing. Stir gently before serving again to freshen everything up.
Freezing
Freezing is not recommended for the Cucumber and Bell Pepper Salad Recipe, as the raw veggies lose their bright crunch and can become mushy once thawed. This salad is definitely best enjoyed fresh for peak texture and flavor.
Reheating
Since this is a no-cook, chilled salad, there’s no need (and no benefit) to reheating. Simply chill until serving and let the natural flavors speak for themselves. If you want to take the chill off, let it sit at room temperature for 10–15 minutes before serving.
FAQs
Can I make the dressing in advance?
Absolutely! You can whisk up the dressing several days ahead and store it in a jar in the refrigerator. Just give it a good shake before pouring over your veggies to re-emulsify the olive oil and vinegar.
What if I don’t have lemon juice?
If you’re out of lemon juice, try a little extra vinegar or even a splash of lime juice for a similar brightness in the dressing. The balance of tang is important to highlight the fresh veggies in the Cucumber and Bell Pepper Salad Recipe.
Can I add extra vegetables or protein?
Definitely! Add-ins like chopped tomatoes, chickpeas, or cubes of feta cheese can boost both nutrition and heartiness. This salad is super flexible, so mix in your favorites to make it your own.
How can I keep the vegetables extra crisp?
To maximize the crunch, keep your cucumbers and bell peppers refrigerated until just before preparing the salad. Also, dry your sliced veggies well after washing so the dressing doesn’t get watered down.
Is this salad suitable for meal prep?
Yes, the Cucumber and Bell Pepper Salad Recipe works great for meal prep! Slice the veggies and make the dressing ahead, but keep them separate in the fridge until a few hours before you plan to serve for the freshest result.
Final Thoughts
Whether you’re throwing together a sunny picnic spread or simply want a clean, feel-good side dish, the Cucumber and Bell Pepper Salad Recipe delivers every single time. I hope you’ll love the crispness and easy elegance it brings to your table—give it a try, and make it your own!
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Cucumber and Bell Pepper Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Cucumber and Bell Pepper Salad is a refreshing and colorful dish perfect for summer. With crisp cucumbers, sweet bell peppers, and a zesty dressing, this salad is a light and healthy addition to any meal.
Ingredients
Cucumbers:
- 2 large cucumbers (sliced into thin rounds or half-moons)
Bell Peppers:
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
Other:
- ¼ small red onion (thinly sliced)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Combine Vegetables: In a large bowl, combine the sliced cucumbers, bell peppers, and red onion.
- Make Dressing: In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic powder, salt, and pepper.
- Toss and Chill: Pour the dressing over the vegetables and toss gently to coat. Chill for 15–30 minutes before serving for best flavor.
- Garnish and Serve: Garnish with chopped parsley if desired.
Notes
- This salad is crisp, refreshing, and perfect for summer meals.
- Add feta cheese or chickpeas for extra protein, or serve alongside grilled meats or seafood.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg