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