You know those days when you open the fridge and just… stare? You see a couple of bell peppers, maybe a cucumber rolling around in the crisper, and you just have zero energy to do anything complicated. That was me last Tuesday.
I almost gave up and ordered a pizza. But then I remembered this super simple salad. This isn’t some fancy, complicated recipe. This is the “I need something fresh and delicious in 10 minutes” lifesaver you’re going to love. I promise, you can make this, and it’s going to be your new go-to for pretty much everything.
What You’ll Need
Let’s talk ingredients. The key here is freshness. If your veggies look a little sad, your salad will taste a little sad. We want crisp, bright, and full of life. It makes all the difference.
Here’s the thing, you don’t need a lot. This recipe is all about a few good things coming together to make something great. It’s proof that simple is usually better.
For the Salad Itself
This is the main event. The crunch, the color, it all starts here. I really like using a mix of pepper colors because, well, it just looks happier.
| Ingredient | Amount |
|---|---|
| English Cucumber | 1 large |
| Sweet Bell Peppers | 2 medium (use different colors!) |
| Red Onion | ½ of a small one |
| Fresh Parsley | ¼ cup, chopped |
For the Simple Vinaigrette
Don’t you dare reach for a bottle of store-bought dressing. This part takes literally two minutes and tastes a million times better. Seriously, just mix it all in a little jar and shake.
| Ingredient | Amount |
|---|---|
| Extra Virgin Olive Oil | ⅓ cup |
| Apple Cider Vinegar | 3 tablespoons |
| Dijon Mustard | 1 teaspoon |
| Honey (or Maple Syrup) | 1 teaspoon |
| Garlic Clove | 1 small, minced |
| Salt | ½ teaspoon |
| Black Pepper | ¼ teaspoon |
The Tools for the Job
You don’t need any fancy gadgets. If you have a kitchen, you probably have all of this already. No need to go out and buy a special salad spinner or whatever.
- A good knife: Doesn’t have to be expensive, just sharp. A sharp knife is way safer than a dull one.
- Cutting board: Any old cutting board will do.
- Large bowl: You need room to mix everything without it flying all over your counter.
- Small jar or bowl: For mixing the dressing. A jar with a lid is my favorite because you can just shake it.
- Measuring cups and spoons: To get the dressing just right.
Step-by-Step: Let’s Make This Salad
Alright, let’s get to it. Put on some music, relax. This is the easy part. Just follow along and you’ll have a perfect salad in no time.
Step 1: Prep Your Veggies
Wash your cucumber and bell peppers really well. I leave the skin on my cucumber for extra color and crunch, but you can peel it if you want. Chop the cucumber into bite-sized pieces, maybe half-inch chunks. Do the same for the bell peppers.
Step 2: Tame the Onion
Now for the red onion. Onions can be strong, so the trick is to slice it super, super thin. Like, paper-thin. If you slice it too thick, it’s all you’ll taste. We just want a little hint of it in the background. (If you’re really not an onion fan, you can leave it out, but it adds a nice little bite).
Step 3: Combine the Good Stuff
Throw your chopped cucumber, peppers, and onion into your big bowl. Add the chopped fresh parsley on top. Just look at all those colors. It already looks good, right?
Step 4: Make the Magic Dressing
Grab that little jar. Pour in the olive oil, apple cider vinegar, Dijon mustard, and honey. Add the minced garlic, salt, and pepper. Put the lid on tight and shake it like you mean it for about 15-20 seconds. You’ll see it get all creamy-looking. That’s when you know it’s ready. (No jar? Just whisk it all together in a small bowl).
Step 5: Dress and Toss
Pour about half of the dressing over the veggies in the bowl. Gently toss everything together until it’s all lightly coated. Now, taste it. Does it need more dressing? More salt? Add a little more dressing if you think it needs it. You can always add more, but you can’t take it away.
Step 6: Let It Sit (The Hardest Part)
I know you want to eat it right away. But if you can wait just 10 minutes, let the salad sit on the counter. This gives the veggies a chance to soak up all that yummy dressing flavor. It’s worth the wait, trust me. Then, give it one last gentle toss and serve it up.
Pro Tips From My Kitchen
I’ve made this salad more times than I can count, and I’ve learned a few things along the way. These little tricks make a big difference.
- Don’t Drown Your Salad. It’s so tempting to pour all the dressing on at once. Don’t do it. Start with half, toss, and see how it looks. You want the veggies to be kissed by the dressing, not swimming in it. You might even have a little dressing left over, which is great for another salad tomorrow.
- The Cucumber Matters. I always use an English cucumber (the long ones wrapped in plastic). They have thinner skin and way fewer seeds, so they’re less watery. If you only have a regular field cucumber, that’s okay! Just slice it in half lengthwise and use a spoon to scrape out the seeds before you chop it. This prevents a soggy salad.
- Salt at the Right Time. Salt pulls water out of vegetables. If you salt your cucumbers an hour before you serve, you’ll have a bowl of cucumber soup. That’s why we add the salty dressing right at the end and let it sit for just a few minutes. It’s the perfect amount of time to flavor everything without turning it into a watery mess.
Swaps and Fun Variations
This salad is like a blank canvas. Once you get the basic recipe down, you can play around with it. It’s hard to go wrong.
- Add Some Protein: Throw in a can of rinsed chickpeas or some white beans to make it a full meal. Leftover grilled chicken is amazing in this, too.
- Get Cheesy: A little bit of crumbled feta cheese or some small fresh mozzarella balls on top? Yes, please. It adds a creamy, salty kick.
- Herb Overload: Not a fan of parsley? Try fresh dill, basil, or mint. Each one totally changes the vibe of the salad. Dill makes it feel very fresh and summery.
- Vinegar Swap: You can use red wine vinegar or even fresh lemon juice instead of apple cider vinegar. Each one will give the dressing a slightly different, but still delicious, flavor.
- Add More Crunch: Toss in some toasted sunflower seeds or pumpkin seeds right before serving for an extra layer of texture.
What to Serve It With
Honestly, I could eat a big bowl of this for lunch and be perfectly happy. But it’s also the best side dish ever. It goes with pretty much anything you’d cook in the summer.
Think grilled chicken, steak, or fish. It’s perfect next to a juicy burger or some sausages off the grill. I also bring it to every single barbecue or potluck I go to, and the bowl is always empty by the end of the night. It’s light and refreshing, which is a nice break from all the heavy, creamy potato salads.
Leftovers and Storage
So, what if you actually have some left over? You can totally save it.
Just pop it in an airtight container in the fridge. It will be good for about 2 days. Here’s the real talk, though: it will be best on day one. The longer it sits, the softer the cucumbers will get as they release their water. It will still taste good on day two, but it won’t have that same perfect, crisp crunch. It definitely won’t be good on day three.
Frequently Asked Questions
Q1. My salad seems watery, what did I do wrong?
Ans: You probably didn’t do anything wrong! This can happen if you used a regular cucumber without seeding it first, or if the salad sat for too long after being dressed. Next time, try seeding the cucumber.
Q2. Can I make this ahead of time for a party?
Ans: Yes! You can chop all the veggies and store them in a container in the fridge for up to a day. Mix the dressing and keep it in its own separate jar. Just toss them together right before you’re ready to serve.
Q3. Is this salad spicy?
Ans: Nope, not at all. The red onion gives it a little zing, but it’s not “spicy.” If you wanted to add a little heat, you could add a pinch of red pepper flakes to the dressing.
Q4. I don’t have apple cider vinegar. What else can I use?
Ans: Red wine vinegar or white wine vinegar would be great substitutes. In a pinch, you could even use the juice from one fresh lemon.
Wrapping Up
See? I told you it was easy. This salad is proof that you don’t need a bunch of complicated steps or weird ingredients to make something that tastes amazing. It’s just fresh, simple, and good.
Now it’s your turn. Give this recipe a try the next time you’re staring into your fridge wondering what to make. I’d love to hear how it goes. Did you try any fun variations? Drop a comment below and let me know
