Crisp cucumbers, sweet bell peppers, and a sharp hit of red onion tossed in a simple pesto dressing. This quick salad is fresh, colorful, and easy to throw together. Perfect for summer meals or as a side for grilled mains.
This salad is all about fresh texture and big flavor. The cucumbers are cool and crisp, the bell peppers add sweetness, and the red onion gives a little bite. And it’s all topped with a bold and flavorful 3-ingredient pesto dressing.
You can throw it together in ten minutes, and it keeps well in the fridge for a day or two. It works on its own or next to grilled chicken or Blackstone smash burgers.
It’s also a good fridge-clean-out recipe. You can add other raw vegetables if you want, like halved grape tomatoes, or keep it simple and enjoy it as is.
Ingredients
See the recipe card for exact amounts.
- Bell Peppers: Sweet and crunchy. Use red, yellow, or orange for the best flavor.
- Persian Cucumbers: These are smaller and more tender than regular cucumbers. They’re crisp with thin skin and don’t have large seeds.
- Red Onion: Sharp and punchy, adds contrast. Dice it small so it doesn’t overpower. You can also soak them in cold water for about 10 minutes to mellow them even further.
- Basil Pesto Dressing: A deep and herby dressing with pesto, olive oil, and lemon juice.
Substitutions
- Cucumbers: If you don’t have Persian cucumbers, use English cucumbers. They’re a bit more watery, so don’t make it too far ahead of time.
- Bell Peppers: Any color works, but red, yellow, and orange are the sweetest. Green is more bitter, but if you like them, go for it.
- Red Onion: Try shallots or green onions for a milder option.
- Pesto: If you don’t have pesto, try a simple vinaigrette. The flavor will change completely but it’ll still be a good raw salad.
- Lemon Juice: Try a mild vinegar instead, like white wine vinegar or apple cider vinegar. The acid is needed to balance the oil.
Instructions
This salad takes just a few minutes to prep and is great served cold. Taste and adjust seasoning as needed. Serve right away or chill for 30 minutes if you want the flavors to meld.
- Dice the bell peppers and red onion into small pieces. Slice the cucumbers into rounds or half-moons, depending on what you like.
- In a small bowl or jar, whisk together the pesto, olive oil, lemon juice, salt, and pepper until smooth.
- Toss the vegetables with the dressing in a large bowl until evenly coated.
Tips for Making Cucumber Bell Pepper Salad
- Dice evenly: Try to cut all the vegetables into similar sizes so each bite has a good mix of flavor and texture.
- Salt at the right time: Pesto already has salt, so taste before adding more. Salting the cucumbers early can draw out moisture.
- Chill before serving: Letting the salad sit for 20 to 30 minutes in the fridge can help the flavors blend. It’s not required, but it helps.
- Add protein if needed: If you want to turn this into a full meal, add chickpeas, grilled chicken, or white beans.
- To meal prep: Store the sliced vegetables and the dressing separately if keeping in the fridge for a few days. I find that this salad doesn’t really collect extra moisture when using Persian cucumbers.
What to Serve With Cucumber Salad
This cucumber bell pepper salad is a great side dish for summer cookouts. Serve it next to grilled mains like chicken fajitas, jalapeno cheddar burgers, or Blackstone smash burgers.
For a lighter lunch, pair it with pita chips and hummus, or add it to a bowl with quinoa and chickpeas.
Love cucumber salad? Try Za’atar cucumber salad, everything cucumber salad, or spicy cucumber salad next.
More Salad Recipes
Storage
Store leftover cucumber bell pepper salad in an airtight container in the fridge for up to 2-3 days. The vegetables will soften slightly, but the flavor stays strong. Drain any excess water if needed.
If possible, store the dressing separately and mix just before eating to keep everything crisp.
FAQs
Use Persian cucumbers, which have fewer seeds and less water. They stay crisp longer than regular slicing cucumbers. You can also salt the cucumbers lightly and let them sit in a colander for 15 minutes to draw out extra moisture. Pat dry before adding to the salad.
Cucumber Bell Pepper Salad Recipe
Ingredients
Salad
- 2 bell peppers diced
- 3 Persian cucumbers sliced
- ¼ red onion diced
Pesto Dressing
- ½ cup basil pesto
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- salt + pepper to taste
Instructions
- Slice the cucumbers and dice the onion and bell peppers. Combine in a bowl.
- Mix the dressing ingredients together.
- Add dressing to the salad, to taste.
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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