Fresh, crunchy, colorful — your go-to feel-good salad that hits every time.
It’s easy. It’s vibrant. And it goes with literally everything.
WHY YOU’LL LOVE THIS SALAD:
This is not just “another side salad.” This bowl is a celebration of texture and freshness — juicy cucumbers, crisp bell peppers, and other colorful veggies come together in a light, zesty dressing that makes every bite feel like a little reset. It’s quick, clean, and deeply satisfying.
INGREDIENTS:
(Serves 4–6)
• 3 fresh cucumbers, thinly sliced (leave the peel on for extra crunch!)
• 1 sweet bell pepper (red, yellow, or orange), thinly sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup fresh parsley or cilantro, chopped
• Optional add-ins:
• Feta cheese or mozzarella pearls
• Sliced black or green olives
• A handful of chickpeas or white beans
• Croutons or toasted nuts for crunch
FOR THE DRESSING:
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (or maple syrup)
• Salt & black pepper, to taste
• 1 garlic clove, finely grated or minced
INSTRUCTIONS:
1. Prep your veggies:
Wash and slice the cucumbers, bell pepper, cherry tomatoes, and red onion. Try to keep the slices thin and uniform for that elegant look and perfect texture in every bite.
2. Mix the dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper until smooth and well combined. Taste and adjust seasoning to your liking — add more lemon for zing or more honey for balance.
3. Toss everything together:
In a large bowl, combine all your prepared veggies. Drizzle the dressing over the top and toss gently until everything is evenly coated and glossy.
4. Finish with freshness:
Sprinkle chopped herbs over the top, add any extras (cheese, beans, croutons), and give it one final toss.
5. Let it rest (if you can):
For best flavor, let the salad sit for 10–15 minutes before serving. This allows the dressing to soak into the veggies — trust, it’s worth the wait!
PRO TIP:
Make it a meal by adding grilled chicken, tuna, boiled eggs, or quinoa.
Keep leftovers in an airtight container in the fridge for up to 2 days (but it’s best fresh!).
