Summer Vegetable Salad
A refreshing and colorful salad made with crisp cucumbers, sweet bell peppers, and cherry tomatoes, tossed in a simple vinaigrette, perfect for summer barbecues and light lunches.
Ingredients
Vegetables
- 2 medium cucumbers (English or Persian) halved lengthwise and sliced
- 2 pieces sweet bell peppers seeded and chopped; mix colors for visual appeal
- 1 pint cherry tomatoes halved
- 1/4 cup fresh parsley finely chopped (flat-leaf recommended)
Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vinegar (balsamic, red wine, or apple cider; adjust to taste)
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Chop the cucumbers, sweet bell peppers, and cherry tomatoes into bite-sized pieces. Keep sizes consistent.
- Finely chop the fresh parsley, removing thick stems.
Dressing
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper to make the vinaigrette. Adjust to taste.
Combine
- In a large mixing bowl, combine the chopped vegetables and toss lightly.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill briefly for a cooler salad.
Notes
For more tang, add 1–2 teaspoons of Dijon mustard to the vinaigrette. Lemon juice can replace vinegar for a fresher note. For a lower-fat option, reduce oil and add a splash of water or extra vinegar.