Fresh Bell Pepper Cucumber Salad is a refreshing side dish that is ready in minutes! It has so many bright, lovely flavors while being full of whole foods and good for your body. Make vegan with coconut yogurt!
This easy salad of fresh vegetables and a bright, creamy yogurt dressing is born out of my individual love for each ingredient.
Not a week goes by that we don’t have bell peppers, cucumbers and red onions in our house. They are daily staples, whether it be for snacking, cooking, or meal prepping.
MAKING BELL PEPPER CUCUMBER SALAD
Step 1 – Peel, seed and slice the cucumber
- Start by peeling two large cucumbers
- Cut each cucumber in half and use a spoon to scoop out the pulpy center that contains the seeds. If you leave this part in, it will release a lot of water and make the bell pepper cucumber salad soupy if it sits for a while.
- Repeat for all halves.
- When all your cucumber halves have been hallowed out (as seen in the photos below), slice them into 1/4 inch thick half moons.
Step 2 – Cut up the red onion and bell pepper
For the red onion:
- Halve and peel the outer layer of the red onion.
- You are going to cut the half in half again, but you don’t need to cut all the way through – just to the root like in the picture below. This makes it easier and quicker to slice.
- Then thinly slice the red onion.
For the bell pepper:
- Cut the bell pepper in half and remove the seeds and ribs.
- Cut each half into fourths length wise, so you have thick strips. (see photo below)
- Then, keeping them parallel to you so that your knife goes across the width not the length, cut each wide strip into thin strips width wise.
The goal is to get slices of cucumber, pepper and onion that are basically the same length. This is just how I did it, but you should cut them however you prefer!
Step 3 – Place all the cut up veggies into a bowl
Select a bowl that is large enough so that it will hold all the veggies and allow you to easily stir everything to cover in the yogurt sauce once it’s poured in, as well.
I love this Black Stone Serving Bowl by Mikasa!
Step 4 – Make the yogurt dressing
Like the vegetables in this Fresh Bell Pepper Cucumber Salad, the yogurt sauce is made up of some of my favorite and most used flavors.
- Place the yogurt into a bowl.
- Zest half a lemon into the bowl, cut the lemon in half, and squeeze all of the juice into the bowl as well. (Squeeze over a mesh strainer or over your fingers to avoid seeds)
- Thinly slice the scallions and roughly chop the cilantro, then put those into the bowl with the other ingredients.
- Add your pepper, salt, and cumin, then give it all a good stir.
Step 5 – Put it all together
The yogurt sauce may seem very thick, but that’s the way it’s supposed to be. The vegetables will naturally release some of their liquid as they sit with the sauce.
This is because the salt and lemon juice in the yogurt sauce will both react with the vegetables, causing them to break down slightly.
So, even after 10 minutes, give the Fresh Bell Pepper Cucumber Salad another good stir, and the sauce will seem looser than it did to start with.
I meal prepped this Fresh Bell Pepper Cucumber Salad to go along with Artichoke Mini Meatloaf in Muffin Pan, which my husband took to work all week.
This easy side dish recipe would also go wonderfully alongside Oven Roasted Greek Chicken and Lemon Quinoa! But your life would be super simple if you served it for dinner with Whole Chicken in the Air Fryer, which always comes out super crispy and delicious.
Or keep your kitchen heat free this summer and serve this no cook side dish alongside grilled chicken using The Best Lemon Garlic Chicken Recipe. So flavorful and perfect for meal prepping!
CHECK OUT THESE OTHER EASY SIDE DISH RECIPES!
- The Best Mexican Pinto Beans for the Pressure Cooker
- Fire Roasted Corn and Black Bean Salad
- Roasted Eggplant and Veggies with Tamarind Vinaigrette
- Mayo-free Potato Salad with Green Beans and Garlic
- Thyme Zucchini with Parmesan
- Simple Sauteed Vegetables
YOU HAVE TO TRY THESE DELICIOUS, COLD SIDE DISHES FROM OTHER GREAT FOOD BLOGGERS!
- Mediterranean Chickpea Salad
- Pea Salad with Red Onions and Cheese
- Summer Peach, Spinach Salad
- Corn Salad with Avocado and Tomato
- Thai Cucumber Salad