Description
If you’re looking for a refreshing, crisp, and vibrant salad that’s perfect for cookouts, meal prep, or a light lunch, this Mini Cucumber and Pepper Salad is a must-try!
Ingredients
Scale
- 2 cups mini cucumbers, thinly sliced
- 1 cup mini sweet peppers, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup feta cheese, crumbled (optional for extra flavor)
- 2 tablespoons fresh parsley or basil, chopped
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar (or lemon juice for extra freshness)
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Vegetables
- Slice mini cucumbers, mini sweet peppers, and cherry tomatoes into thin pieces.
- Thinly slice red onion and chop fresh herbs.
Step 2: Make the Dressing
- In a small bowl or jar, whisk together olive oil, red wine vinegar, honey, Dijon mustard, garlic, salt, and black pepper.
- Shake or whisk until fully combined.
Step 3: Assemble the Salad
- In a large mixing bowl, combine cucumbers, peppers, tomatoes, and red onion.
- Drizzle with the homemade dressing and toss gently to coat.
- Sprinkle with feta cheese and fresh herbs for added flavor.
Step 4: Chill & Serve
- Let the salad sit for 10-15 minutes to allow the flavors to meld.
- Serve immediately or store in the fridge for up to 3 days.
Notes
- Use fresh, firm cucumbers – Mini cucumbers work best because they stay crisp and don’t get soggy.
- Let the salad marinate – For even better flavor, let it sit in the fridge for at least 30 minutes.
- Want extra crunch? – Add toasted sunflower seeds or sliced almonds.
- Prep Time: 10
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 190
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 15g
Keywords: Cookout Sides Healthy