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Extreme close-up of a Cucumber Sweet Pepper Salad in a dark bowl featuring sliced English cucumbers and red peppers.

Cucumber Sweet Pepper Salad with Zesty Clear Vinaigrette

This vibrant Cucumber Sweet Pepper Salad features crisp English cucumbers, sweet bell pepper strips, and red onions tossed in a glistening clear vinaigrette and garnished with fresh dill and coarse black pepper for a refreshing crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Main Salad Components
  • 2 large English Cucumbers Thinly sliced rounds
  • 1 large Red Bell Pepper Cut into thin strips
  • 1 large Yellow Bell Pepper Cut into thin strips
  • 1/2 small Red Onion Thinly slivered
  • 1/4 cup Fresh Dill Small sprigs
  • 1 tsp Coarse Black Pepper For texture and bite
  • 3 tbsp White Wine Vinegar Or rice vinegar
  • 2 tbsp Extra Virgin Olive Oil Clear and light-tasting
  • 1 tsp Honey To balance acidity
  • 1/2 tsp Sea Salt Fine grain

Equipment

  • 1 Mandoline Slicer For uniform cucumber rounds.
  • 1 Chef's knife For julienning peppers.
  • 1 Large Mixing Bowl Dark ceramic preferred for visual contrast.

Instructions
 

Preparation
  1. Using a mandoline or sharp knife, slice English cucumbers into 1/8-inch rounds. Cut red and yellow bell peppers into thin matchstick strips and sliver the red onion.
  2. In a small bowl, whisk together white wine vinegar, olive oil, honey, and sea salt until the salt is fully dissolved and the liquid is emulsified.
  3. Combine cucumbers, peppers, and onions in a large bowl. Pour the clear dressing over them and toss until glistening. Gently fold in fresh dill sprigs and sprinkle with coarse black pepper.

Notes

For maximum crunch, serve immediately after tossing.
Use a dark bowl to emphasize the vibrant colors of the peppers.
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