A crisp, bright salad that celebrates summer’s best vegetables — crunchy cucumbers, sweet bell peppers, and juicy cherry tomatoes tossed with fresh parsley and a simple vinaigrette. It’s the kind of salad you pull together in ten minutes when the grill’s on, the produce is ripe, or you want something light and satisfying that won’t weigh you down. For a protein boost and a complete meal, I often add sliced grilled chicken on top — try pairing it with this grilled chicken salad recipe for an easy weeknight dinner.
Why you’ll love this dish
This salad is the epitome of summer ease: minimal prep, big flavor, and flexible enough for picnics, potlucks, or a lunchbox. It’s naturally gluten-free, vegetarian (or easily made into a protein-forward main), and relies on quality produce rather than complicated techniques.
“Light, refreshing, and endlessly repeatable — the perfect summer side.” — a regular at my summer dinners
Reasons to reach for this recipe:
- Speed: ready in about 10–15 minutes if your veggies are prepped.
- Budget-friendly: cucumber, peppers, and tomatoes are inexpensive in season.
- Crowd-pleasing: mild flavors that kids and adults both enjoy.
- Versatility: switch the vinegar, add herbs, or toss with grains for variation.
How this recipe comes together
Quick overview before you start: you’ll chop the vegetables into bite-sized pieces, finely chop parsley, whisk a basic oil-and-vinegar dressing, then toss everything together. No cooking required — just a little knife work and a gentle toss. If you want a crisper result, salt the cucumbers briefly and drain excess liquid before assembling (see Tips below).
What you’ll need
- 2 medium cucumbers — halved lengthwise and sliced into bite-sized rounds (English or Persian cucumbers work well; seed if desired)
- 2 sweet bell peppers — seeded and chopped (any color)
- 1 pint cherry tomatoes — halved
- 1/4 cup fresh parsley — finely chopped, stems removed
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vinegar — balsamic, red wine, or apple cider vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
Ingredient notes and substitutions:
- Vinegar: balsamic gives sweetness, red wine is classic, apple cider is bright — pick by taste.
- Olive oil: use a good extra-virgin for flavor; neutral oil works if you prefer.
- Herbs: swap parsley for basil or mint for a different profile.
- Add-ins: crumbled feta, sliced red onion, or a handful of cooked farro turn this into a heartier dish.
Step-by-step instructions
- Prep the vegetables: halve the cucumbers lengthwise, slice them into bite-sized pieces, chop the bell peppers into roughly 1/2-inch pieces, and halve the cherry tomatoes. Finely chop the parsley, discarding thick stems.
- Make the vinaigrette: in a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon vinegar, a pinch of salt, and a few grinds of black pepper. Taste and adjust seasoning.
- Combine: place the cucumbers, peppers, tomatoes, and parsley in a large bowl.
- Dress: pour the vinaigrette over the salad and toss gently to coat all pieces evenly.
- Rest or serve: serve immediately for a bright crunch, or refrigerate 30–60 minutes for the flavors to meld and the salad to become extra-refreshing.
Best ways to enjoy it
This salad is a natural side for grilled meats, seafood, or sandwiches. For a light main, stir in cooked beans, quinoa, or cubed grilled chicken. It also doubles as a crisp topping for bowls or tacos.
If you want a quick lunch idea, plate the salad over mixed greens and top with sliced avocado and toasted sunflower seeds. For entertaining, present it in a shallow dish so the vinaigrette pools and each serving gets an even coating — garnish with a sprig of parsley or a drizzle of extra virgin olive oil. To add protein while keeping things simple, serve alongside slices of warm pita or follow a complementary recipe like this bright grilled chicken salad.
Storage and reheating tips
- Refrigerator: store the salad in an airtight container for up to 2 days. Expect the cucumbers and tomatoes to soften over time; toss gently before serving.
- Make-ahead: hold dressing separately for the freshest texture; toss just before serving if you plan to store.
- Freezing: not recommended — the high water content in cucumbers and tomatoes will turn mushy after freezing.
- Food safety: keep refrigerated below 40°F (4°C) and discard after 48 hours to avoid spoilage.
Helpful cooking tips
- Reduce watery cucumbers: if your cucumbers are watery, sprinkle sliced pieces with a little salt, let them sit 10 minutes, then blot with paper towels to remove excess liquid.
- Uniform chopping: cut vegetables to similar sizes so every bite has balance.
- Vinaigrette ratio: start with 3 parts oil to 1 part vinegar and adjust to taste. A small pinch of sugar or a drizzle of honey can smooth sharp vinegars.
- Chill time: resting 30–60 minutes mellows acidity and allows herbs to infuse — great for make-ahead summer meals.
- Knife technique: use a sharp chef’s knife for clean cuts; dull blades crush vegetables and release excess water.
Creative twists
- Mediterranean: add crumbled feta, kalamata olives, and a squeeze of lemon.
- Herby fresh: swap parsley for a mix of mint and basil for a bright, fragrant salad.
- Spicy kick: include thinly sliced jalapeño or a dash of red pepper flakes in the dressing.
- Grain salad: stir in cooked and cooled couscous, farro, or bulgur to make the salad heartier.
- Vegan protein: toss with toasted chickpeas or edamame for extra substance.
Common questions
Q: How long does this salad last in the fridge?
A: Stored in an airtight container, it will keep best for 24–48 hours. Texture softens after the first day, so consume sooner for maximum crunch.
Q: Can I use other herbs besides parsley?
A: Yes — basil, mint, dill, or a combination will work beautifully. Parsley keeps flavor neutral and fresh, while basil adds sweetness and mint adds brightness.
Q: Is it okay to assemble ahead for a party?
A: Yes, but store the dressing separately and assemble or dress the salad within an hour of serving to avoid sogginess. If you must dress it early, choose sturdier vegetables and chill thoroughly.
Q: Can I add cheese?
A: Absolutely. Crumbled feta or cubed mozzarella are both excellent choices. Add them right before serving to prevent them from absorbing too much dressing.
Q: What’s the best vinegar to use?
A: It depends on your taste: balsamic adds a touch of sweetness, red wine vinegar is classic and bright, and apple cider vinegar adds a gentle tang. Start with a tablespoon and adjust.
If you have more questions about variations, storage, or pairing this salad with other dishes, ask and I’ll help tailor it to your needs.
Print
Summer Vegetable Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A crisp and bright salad featuring summer’s best vegetables, perfect for a light meal or side dish.
Ingredients
- 2 medium cucumbers, halved lengthwise and sliced into bite-sized rounds
- 2 sweet bell peppers, seeded and chopped
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh parsley, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vinegar (balsamic, red wine, or apple cider)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the vegetables: halve the cucumbers lengthwise, slice them into bite-sized pieces, chop the bell peppers into roughly 1/2-inch pieces, and halve the cherry tomatoes. Finely chop the parsley, discarding thick stems.
- Make the vinaigrette: in a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon vinegar, a pinch of salt, and a few grinds of black pepper. Taste and adjust seasoning.
- Combine: place the cucumbers, peppers, tomatoes, and parsley in a large bowl.
- Dress: pour the vinaigrette over the salad and toss gently to coat all pieces evenly.
- Rest or serve: serve immediately for a bright crunch, or refrigerate 30–60 minutes for the flavors to meld.
Notes
For extra crunch, salt the cucumbers briefly before assembling. You can add feta, red onion, or grains for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean