Cucumber Bell Pepper Salad Recipe

Sliced cucumbers and bell peppers on a plate with pesto dressing on top.

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Cucumber Bell Pepper Salad Recipe

Fresh, crunchy vegetables tossed in a quick homemade pesto dressing. This cucumber bell pepper salad is ready in minutes.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Canadian

Servings:

Calories: 149kcal

Author: Jacqueline Piper

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

US Customary - Metric

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 estimates account for 1/2 of the dressing recipe.

Try to cut all the vegetables into similar sizes so each bite has a good mix of flavor and texture.

Pesto already has salt, so taste before adding more. Salting the cucumbers early can draw out moisture.

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.

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.

Nutrition