Summer Cucumber Salad
This refreshing Summer Cucumber Salad recipe is a simple and delicious side dish. Fresh, crunchy cucumbers and bell peppers are mixed with herbs and a tangy dressing. Sometimes, the most simple salads are the best kind!
This easy salad side dish goes perfectly with my gluten-free flatbread & homemade hummus, then round out the meal with a sheet pan roasted chicken and potatoes!
A Simple Summer Cucumber Salad
I always seem to eat cucumber like it’s going out of style in the summer because it’s just so refreshing. It helps keep you hydrated, and satisfies that crunchy texture that we all crave. And then add some bell peppers and herbs in there?! Yes.
I’ve been making different versions of this salad almost every week during the hotter months. I’ll just make a big batch of it and snack on it throughout the rest of the week. It’s perfect for a quick snack with a few crackers on the side, or even as a side salad with lunch or dinner. I know it would be delicious served alongside this perfectly roasted chicken or these stuffed red potatoes.
Ingredients You Need
You can easily get creative with this and use whatever vegetables, nuts/seeds and dressing you want, but I decided to keep it simple with this delicious red wine vinaigrette.
- ENGLISH CUCUMBERS – I prefer to use english cucumbers for this because they are seedless and the skin is thinner, it is much more enjoyable when it comes to texture.
- BELL PEPPERS – You can use any color bell pepper you want, I like to make it colorful!
- FRESH PARSLEY – Parsley adds so much fresh herby flavor to the salad!
- DRIED BASIL – The basil gives it more Italian vibes
- EXTRA VIRGIN OLIVE OIL – use a good quality oil for this dressing, it makes all the difference. Avocado oil works great too!
- RED WINE VINAIGRETTE – You can use any type of vinegar here, but I love the flavor of red wine vinegar for this.
- SALT & PEPPER – salt and pepper should be a staple in all dressings!
Summer Cucumber Salad
Ingredients
- 2 english cucumbers , chopped
- 1 red bell pepper , chopped
- 1 orange bell pepper , chopped
- 1/4 cup flat leaf parsley , finely chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried basil
- pinch of salt and black pepper
Instructions
- In a large mixing bowl, add the chopped cucumbers, bell peppers, and parsley. Stir to combine.
- In a medium sized jar, combine the olive oil, vinegar, basil, salt, and pepper. Tighten the lid on the jar and shake vigorously for about 30 seconds, until the vinaigrette is well incorporated.
- Spoon the vinaigrette over the salad until you reach your desired amount. If you have leftover vinaigrette, just store it in the pantry to use later.
- Use a large spoon to stir the salad together until all of the vegetables are coated. You can eat it immediately, or let it sit in the fridge until ready to serve.
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Made this yesterday, eating today. Added more vinegar, red onion and will add fresh tomato when eating. TYVM