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Tangy Pepper Cucumber Salad in a wooden bowl with colorful peppers and dill

Tangy Pepper Cucumber Salad with Lots of Crunch

This tangy, crunchy cucumber salad is packed with bell peppers and a zesty dressing. Perfect for parties, it stays crisp for hours and comes together in minutes.
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Prep Time 15 minutes
Resting Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 large English cucumbers or 6 Persian cucumbers
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 orange bell pepper thinly sliced
  • 1 small red onion thinly sliced
  • 1/4 cup chopped fresh dill
  • 1/3 cup rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt plus extra for salting cucumbers
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Slice cucumbers into thin rounds or half-moons. Place in a colander, toss with 1 teaspoon salt, and let sit for 20 minutes to draw out excess water. Rinse under cold water and pat dry with paper towels.
  2. While cucumbers rest, slice bell peppers into thin strips and red onion into thin rings. Set aside.
  3. In a small bowl, whisk together rice vinegar, olive oil, honey, 1 teaspoon salt, black pepper, and red pepper flakes until honey is dissolved.
  4. In a large bowl, combine cucumbers, bell peppers, red onion, and fresh dill. Pour dressing over the vegetables and toss well to coat.
  5. Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.