This roasted bell pepper and cucumber salad (vegan!) is refreshing, flavorful, and oh-so-easy to make. With the sweetness of roasted peppers, the crunch of fresh cucumber, and a zesty homemade dressing, this dish is perfect as a light lunch, side salad, or even a snack.
P.S. You will also love my chickpea salad or arugula and spinach salad recipes.
Goodness in a salad bowl 💫
Jump to:
🥒 CUCUMBER RED PEPPER SALAD
The viral peppers and cucumber salad is usually made with a ginger dressing and freshly sliced peppers, but I’ve switched things up.
Roasting the peppers adds an irresistible depth of flavor, and when paired with a bright lemon dressing (inspired by the classic Israeli salad), it’s simply unbeatable!
Whether you're planning a casual dinner or looking for a potluck winner, this vibrant dish will steal the spotlight.
Let us know how you enjoyed this salad in the comments below. Don’t forget to tag us on social media with your gorgeous salad creations! 📸
❤️ WHY YOU WILL LOVE THIS SALAD
Bursting with flavor: Roasting bell peppers brings out their natural sweetness, while the tangy lemon dressing ties it all together.
Healthy + Fresh: This salad is a wholesome choice made with simple ingredients.
It's a versatile salad recipe: Serve it on its own or pair it with grilled chicken, fish, grilled tofu, or crusty bread for a complete meal.
🥄 INGREDIENTS NEEDED AND SUBSTITUIONS
FOR THE SALAD
RED BELL PEPPERS:
3-4 Red bell peppers.
LARGE CUCUMBER:
You can leave the skin and the seeds on.
OLIVE OIL:
Use a good quality olive oil.
SALT AND PEPPER:
Don't forget to season the salad.
FOR THE DRESSING
LEMON JUICE:
Fresh is best. 🍋
GARLIC:
Fresh garlic, grated.
DIJON MUSTARD:
This adds a little tang.
SALT + PEPPER:
It balances the sweetness and adds more flavor. Ground black pepper is best.
MAPLE SYRUP (OR HONEY IF NOT VEGAN):
For a touch of sweetness.
EXTRA VIRGIN OLIVE OIL:
Use the best olive oil you have. This makes a huge difference to the taste of your salad dressing.
FRESH OR DRIED THYME:
Optional but recommended!
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Roast the Bell Peppers:
Preheat your oven to 400°F (200°C).
Slice the bell peppers into quarters, remove the seeds, and place them on a baking sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast for about 20 minutes, or until the edges are slightly charred and the peppers are tender. Allow to cool completely.
Prep the Cucumber:
Slice the cucumber how you prefer.
Make the Dressing:
In a small bowl, whisk together lemon juice, grated garlic, Dijon mustard, salt, black pepper, mapley syrup (or honey), olive oil, and thyme.
Assemble the Salad:
In a large salad bowl, combine the cold, roasted peppers and cucumber slices.
Drizzle the dressing over the salad and toss gently to coat.
Serve and Enjoy:
Garnish with extra thyme or a sprinkle of freshly cracked black pepper. Serve immediately or refrigerate for up to 1 day.
💫 If you loved this recipe, leave a 5-star review and rating!
WHAT CAN I SERVE THIS SALAD WITH?
📝 TIPS AND TRICKS
Roast Ahead: Roast the peppers in advance and store them in the fridge. This will save time when assembling the salad.
Let the Peppers Cool: Remove from the oven and let the bell peppers cool completely before adding them to the cucumber.
Customize the Dressing: Add a pinch of red pepper flakes for a spicy kick or swap thyme for basil.
Use High-Quality Ingredients: Since this salad relies on simple flavors, using fresh, high-quality produce and olive oil makes a big difference.
❓FAQS
A handful of edamame beans or beans of your choice. Cooked chicken, beef, fish or tofu.
Yes, you can absolutely eat the bell peppers raw in this salad! If you prefer a crisp, fresh texture, simply slice them thinly and toss them with the cucumber and dressing. The raw peppers bring a bright crunch that works just as well.
💫 MAKE-AHEAD AND STORAGE
MAKE-AHEAD:
You can roast the bell peppers and prepare the dressing a day in advance. Store them separately in airtight containers in the fridge and combine just before serving.
STORAGE:
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, for the best texture, it’s recommended to enjoy it fresh as the cucumbers can release water over time.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
ROASTED BELL PEPPER AND CUCUMBER SALAD (VEGAN!)
- Total Time: 20 min Bake Time + 10 min Prep Time = 30 min Total Time
- Yield: 6 1x
- Diet: Vegan
Description
This roasted bell pepper and cucumber salad is refreshing, flavorful, and oh-so-easy to make. With the sweetness of roasted peppers, the crunch of fresh cucumber, and a zesty homemade dressing, this dish is perfect as a light lunch, side salad, or even a snack.
Ingredients
3 red bell peppers
a good drizzle of extra virgin olive oil
salt and pepper to taste
1 large cucumber
FOR THE DRESSING
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
½ teaspoon maple syrup (or honey if not vegan)
¼ teaspoon salt
ground black pepper
fresh thyme (optional)
Instructions
- Roast the Bell Peppers:
- Preheat your oven to 400°F (200°C).
- Slice the bell peppers into quarters, remove the seeds, and place them on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for about 20 minutes until the edges are slightly charred and the peppers are tender. Remove from the oven and allow to cool completely.
- Slice the cucumber how you prefer.
- MAKE THE DRESSING
- In a small bowl, whisk together lemon juice, grated garlic, Dijon mustard, salt, black pepper, maple syrup (or honey), olive oil, and thyme.
- ASSEMBLE THE SALAD
- In a large salad bowl, combine the cool, roasted peppers and cucumber slices.
- Drizzle the dressing over the salad and toss gently to coat.
- Garnish with extra thyme or a sprinkle of freshly cracked black pepper. Serve immediately or refrigerate for up to 1 day.
-
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Roast Ahead: Roast the peppers in advance and store them in the fridge. This will save time when assembling the salad.
Let the Peppers Cool: Remove from the oven and let the bell peppers cool completely before adding them to the cucumber.
Customize the Dressing: Add a pinch of red pepper flakes for a spicy kick or swap thyme for basil.
Use High-Quality Ingredients: Since this salad relies on simple flavors, using fresh, high-quality produce and olive oil makes a big difference.
- Category: Main Course, Side Dish, Salads
- Method: Baking
- Cuisine: American
Comments
No Comments