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Crisp Pepper and Cucumber Salad

This salad features thinly sliced sweet peppers and cucumbers that are quickly marinated in a tangy vinegar-based dressing. The result is a crunchy, refreshing dish with vibrant colors and a slightly tangy flavor, showcasing contrasting textures and fresh ingredients.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet peppers preferably red or yellow
  • 2 cucumbers cucumbers seedless or English cucumbers work well
  • 1/4 cup apple cider vinegar for tangy flavor
  • 2 tablespoons olive oil mild flavor
  • 1 teaspoon honey for a touch of sweetness
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly ground preferred

Equipment

  • Sharp knife
  • Cutting Board
  • Mixing bowl
  • Small Jar or Bottle

Method
 

  1. Start by slicing the sweet peppers into thin strips, revealing their bright colors and crunchy texture. Place them into a large mixing bowl.
  2. Next, peel the cucumbers if desired, then slice them into thin rounds or sticks similar in size to the peppers. Add them to the bowl with the peppers.
  3. In a small jar or bowl, whisk together the vinegar, olive oil, honey, salt, and black pepper until the mixture is well combined and slightly emulsified.
  4. Pour the dressing over the sliced peppers and cucumbers, then gently toss to coat all the pieces evenly. The vibrant colors will start to sparkle as the salad begins to marinate.
  5. Let the salad sit for about 5 minutes to allow the flavors to meld and the vegetables to absorb the tangy dressing, keeping the crunch intact.
  6. Give the salad a final gentle toss, then serve immediately in a bowl or on a plate, garnished with extra pepper slices if desired for a colorful presentation.

Notes

For extra flavor, sprinkle with fresh herbs like dill or basil before serving. Best enjoyed fresh but can be refrigerated for up to a day.