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A wooden bowl of colorful cucumber, tomato, and bell pepper salad with fresh parsley and a glossy dressing.

Zesty Tomato, Pepper, and Bell Pepper Cucumber Salad with a Bright Dressing

This colorful, crunchy salad is packed with fresh veggies and a tangy citrus dressing. Perfect for parties, it's quick to make and always a crowd favorite.
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Prep Time 20 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or Persian cucumbers, halved and sliced into half-moons
  • 3 medium tomatoes diced
  • 1 red bell pepper seeded and diced
  • 1 yellow bell pepper seeded and diced
  • 1 small red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • Optional: 1/4 teaspoon red pepper flakes

Method
 

  1. Prepare the vegetables: Cut cucumbers in half lengthwise, then slice into 1/4-inch half-moons. Dice tomatoes into bite-sized pieces. Dice bell peppers into similar-sized pieces. Thinly slice red onion. Chop parsley.
  2. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, black pepper, and dried oregano. Add red pepper flakes if using. Taste and adjust seasoning.
  3. Combine: In a large bowl, toss together the cucumbers, tomatoes, bell peppers, red onion, and parsley. Pour the dressing over the top and toss well to coat all vegetables.
  4. Let it rest: Allow the salad to sit at room temperature for 15 minutes to let the flavors meld.
  5. Serve: Give the salad a final toss, then transfer to a serving platter or bowl. Garnish with additional parsley if desired. Serve at room temperature or chilled.