Want a little more crunch and flavor in your cucumber-tomato salad? Add some sweet mini peppers! This colorful Sweet Pepper Tomato Cucumber Salad is crunchy, soft, sharp, smooth, aromatic, and savory! It looks so attractive and inviting that you can't help but pile a huge helping of it onto your plate.
The salad really goes well with golden potatoes and grilled chicken thighs. It can be made hours in advance and dressed just before serving.
The first time I made this salad is when one Sunday we had unexpected visitors. I was already making golden potatoes and creamy cabbage and cucumber salad along with BBQ Ribs and wanted a pop of color on the table. What better accomplishes this than a salad?
So, I literally chopped up all these vegetables together that I had on hand at that time. Drizzled it with some olive oil and freshly squeezed lemon juice and everyone absolutely loved it. Of course, since this salad became a new favorite salad, I made it many times before posting it. But now, you, my friends, may enjoy it as well!
Jump To
- Sweet Mini Peppers
- Cherry Tomatoes
- Cucumber
Salad Dressing and Seasoning Ingredients
- Olive oil
- Lemon
- Sea salt
- Freshly ground black pepper
- Dill
How to Make Salad Dressing
Combine freshly squeezed lemon juice with olive oil. Mix well and set aside until ready for use.
How to Make Sweet Pepper Tomato Cucumber Salad
Rinse and pat dry all vegetables using a paper towel. Cut all the vegetables into desired size pieces and place them into a large bowl.
Rinse, pat dry, chop the dill, and place it in the center over the veggies.
If you are making this salad ahead of time, cover the bowl with a lid and refrigerate it until ready to use, for up to 4 hours.
Pour the salad dressing over the cut vegetables.
Season the salad with sea salt and pepper to taste. Gently mix until veggies are well coated.
Leftovers can be refrigerated for up to 24 hours.
Enjoy!
If you make this Sweet Pepper Tomato Cucumber Salad, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
📖 Recipe Card
This Sweet Pepper Tomato Cucumber Salad is crunchy, soft, sharp, smooth, aromatic, and savory! It looks so attractive and inviting that you can't help but pile a huge helping of it onto your plate.
- 1 lb. – sweet mini peppers
- 1 lb. – cherry tomatoes (you may also use colorful grape/cherry tomatoes)
- 1 – English cucumber (or 5 garden/greenhouse cucumbers)
- ¼ cup – extra virgin olive oil
- ½ large - lemon (juice squeezed from lemon)
- ¼ cup – chopped fresh dill
- Sea salt and freshly ground pepper to taste
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Combine freshly squeezed lemon juice with olive oil. Mix well and set aside until ready for use.
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Rinse and pat dry all vegetables using a paper towel. Cut all the vegetables into desired size pieces and place them into a large bowl.
-
Rinse, pat dry, chop the dill, and place it in the center over the veggies.
-
If you are making this salad ahead of time, cover the bowl with a lid and refrigerate it until ready to use, for up to 4 hours.
-
Pour the salad dressing over the cut vegetables.
-
Season the salad with sea salt and pepper to taste. Gently mix until veggies are well coated.
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Enjoy!
- Leftovers can be refrigerated for up to 24 hours.
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See all salad recipes.
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