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Light cucumber pepper salad with tomato in a white bowl on a wooden table

Light Cucumber Pepper Salad with Tomato

A crisp, refreshing cucumber pepper salad with juicy tomatoes, perfect for a quick meal-prep lunch. This easy recipe comes together in minutes and stays fresh for days.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 3 regular cucumbers
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cups cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano

Method
 

  1. Wash all vegetables thoroughly. Slice cucumbers in half lengthwise, then cut into half-moons about 1/4-inch thick.
  2. Core and dice the bell peppers into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion.
  3. In a large bowl, combine cucumbers, peppers, tomatoes, onion, and parsley.
  4. In a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, pepper, and oregano until emulsified.
  5. Pour dressing over the salad and toss gently to coat.
  6. Let sit for 5 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.