This colorful sweet pepper salad is a burst of freshness on your plate! With crisp bell peppers, tasty herbs, and a zesty dressing, it’s perfect for any meal.
I love how quick it is to make—just chop and toss! It’s my go-to when I want something light and crunchy. Plus, it looks so pretty, you could almost take a picture of it! 📸
Key Ingredients & Substitutions
Sweet Bell Peppers: Choose red, yellow, or a mix for their vibrant colors and mild sweetness. If you have only green peppers, they’ll work but will be a bit more bitter. You can also use roasted peppers for a deeper flavor.
Cucumber: A medium cucumber adds a nice crunch. If you’re looking for a twist, try using a Persian cucumber or English cucumber, which have fewer seeds and a thinner skin, making them perfect for salads.
Olive Oil: This is essential for the dressing, giving it richness. If you’re out of olive oil, avocado oil or canola oil can be good substitutes. Just keep in mind they’ll slightly change the flavor.
Apple Cider Vinegar or Lemon Juice: Both bring bright acidity to the salad. If you prefer a milder vinegar, white wine vinegar or rice vinegar will also work well.
Honey or Maple Syrup: These sweeteners balance the acidity of the dressing. If you’re looking for a sugar-free option, you can try agave syrup or skip it altogether for a tangier dressing.
How Do I Make a Delicious Dressing That Merges All the Flavors?
Making the dressing is simple! The key is to whisk everything together until it’s well combined. Here’s how:
- In a small bowl, mix the olive oil, vinegar (or lemon juice), honey (or maple syrup), and Dijon mustard (if using).
- Season with salt and pepper, and add red pepper flakes for a kick, if desired.
- Whisk until the mixture is emulsified (looks blended and slightly thick). Adjust the seasoning to taste; if it’s too tart, add more honey!
Letting the salad sit for about 10 minutes before serving helps the flavors blend nicely. This is a great salad to prepare ahead of time and enjoy later!
How to Make Sweet Pepper Salad
Ingredients You’ll Need:
For the Salad:
- 2 large sweet bell peppers (red, yellow, or a mix), sliced
- 1 medium cucumber, thinly sliced
For the Dressing:
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional, for heat)
For Garnish:
- Fresh herbs (like parsley or cilantro), chopped
How Much Time Will You Need?
This sweet pepper salad will take about 15 minutes to prepare! You’ll spend a few minutes chopping your veggies and mixing the dressing, plus a little time letting the flavors shine through as they meld. It’s quick and fresh!
Step-by-Step Instructions:
1. Combine the Vegetables:
Start by slicing your sweet bell peppers and cucumber. In a large bowl, toss these colorful slices together. The mix of red, yellow, and green will make your salad look vibrant!
2. Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), and Dijon mustard if you’re using it. Season with salt and pepper, and add the red pepper flakes if you like a little kick. Mix until everything is well combined.
3. Combine the Salad and Dressing:
Pour the delicious dressing over your bowl of sliced peppers and cucumber. Toss everything gently but thoroughly, ensuring each slice is coated with the dressing. Let the salad sit for about 10 minutes so that the flavors can blend beautifully.
4. Garnish and Serve:
Before serving, sprinkle on your freshly chopped herbs for that extra pop of flavor and color. You can serve your salad chilled or at room temperature, whichever you prefer. Enjoy the fresh and tasty salad!
Can I Use Different Vegetables in This Salad?
Absolutely! Feel free to add other veggies like cherry tomatoes, radishes, or even shredded carrots for extra crunch and flavor. Just keep in mind that different vegetables may alter the overall taste and texture, so choose ones you enjoy!
How Can I Make This Salad Vegan?
This salad is already quite vegan-friendly! Just replace the honey with maple syrup or agave nectar for a completely plant-based dressing. It will still be deliciously sweet!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad may soften slightly, but it’ll still taste great! Just give it a quick toss before serving again.
Can I Prepare This Salad in Advance?
You can pre-slice the vegetables and make the dressing ahead of time. However, for the best flavor and crunch, assemble the salad just a few hours before serving. If you let it sit too long, the veggies might become soggy.
