Description
A bright, tangy salad packed with crisp cucumbers, bell peppers, cherry tomatoes, and pickles. Lively dressing with dill and vinegar brings together fresh ingredients in a refreshing, zero-effort dish that pairs with any meal.
Ingredients
2 medium cucumbers, diced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1/2 cup bread and butter pickles
1/2 cup red onion, thinly sliced
1/4 cup olive oil
2 tbsp white vinegar
2 tbsp sugar
1 tsp Dijon mustard
1 clove garlic, minced
1 tbsp fresh dill, chopped
Salt to taste
Instructions
1. Dice cucumbers and let sit in a colander 10 minutes to release excess water. Squeeze dry.
2. In a bowl, mix red bell peppers, cherry tomatoes, bread and butter pickles, and red onion.
3. Whisk olive oil, vinegar, sugar, mustard, garlic, dill, and salt in a separate container.
4. Pour dressing over drained cucumbers, then gently stir with veggie mixture.
5. Chill 30 minutes before serving for optimal flavor balance.
Notes
Substitute coconut oil for olive oil for rich texture
Add 1/2 cup halved grapes for extra sweetness
Use vegan mayonnaise as a base for creamier texture
Store in airtight container up to 3 days
- Prep Time: 15
- Category: Dinner
- Method: Cold Prep
- Cuisine: Modern Eastern European Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 7g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg