Mini Pepper Cucumber Salad

This vibrant salad brings together the crunch of fresh mini peppers and cucumbers with the tangy creaminess of feta cheese. The combination creates a refreshing dish that works perfectly as a side for grilled meats or as a light lunch on its own. The lemon dressing ties everything together with bright acidity that enhances the natural flavors of the vegetables without overwhelming them.

I first made this salad during a particularly sweltering July when turning on the oven seemed unbearable. It quickly became a staple in our house, with my family requesting it weekly. The leftovers taste even better the next day as the flavors meld together.

Ingredients and Selection Tips

• Mini sweet peppers (1 lb): Choose peppers with firm, glossy skin and no soft spots. The multicolored varieties (red, orange, yellow) add beautiful visual appeal and slightly different flavor notes.
• Mini cucumbers (1 lb): Look for firm, bright green cucumbers. These smaller varieties have tender skin and fewer seeds than standard cucumbers, making them perfect for salads.
• Feta cheese (4 oz): Traditional sheep's milk feta provides the most authentic flavor, but cow's milk varieties work well too. Buy it in a block rather than pre-crumbled for better texture and flavor.
• Red onion (1/2): Select a firm onion with tight, dry skin. The purple-red color adds beautiful contrast to the salad.
• Fresh parsley (2 Tbsp): Flat-leaf (Italian) parsley offers stronger flavor than curly varieties and holds up better in the dressing.
• Extra virgin olive oil (1/4 cup): Use a good quality oil that you enjoy the taste of, as it forms the base of the dressing.
• Red wine vinegar (1 Tbsp): Adds a pleasant tang that balances the oil's richness.
• Fresh lemon (1, juiced): Always use fresh lemon juice rather than bottled for a brighter, cleaner flavor.
• Salt (1 tsp): Fine sea salt works best, but kosher salt is a good alternative.
• Fresh ground black pepper: Grind it yourself for maximum flavor.

Step-by-Step Instructions

Step 1:

Wash all produce thoroughly under cool running water. For the mini peppers, slice off the tops, then cut them lengthwise and use your fingers to remove the seeds and white membranes. Slice the peppers into thin rings or half-moons depending on their size. For the cucumbers, use a vegetable peeler to create "stripes" by partially peeling them (this keeps some of the nutritious skin while removing any potentially bitter parts). Slice the cucumbers into thin rounds, about 1/8 inch thick.

Step 2:

Peel the red onion and slice it as thinly as possible – I prefer to cut it in half from top to bottom, then slice into thin half-moons. If you find raw onion too strong, place the sliced onion in a small bowl of ice water for 5-10 minutes, then drain and pat dry before adding to the salad. Wash the parsley, pat it dry with paper towels, then finely chop both the leaves and tender stems.

Step 3:

In a large salad bowl, combine the sliced peppers, cucumbers, red onion, and chopped parsley. Using your hands, gently toss the vegetables to distribute them evenly throughout the bowl. Crumble the feta cheese over the top, breaking it into bite-sized pieces rather than tiny crumbs.

Step 4:

In a small bowl or jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, and freshly squeezed lemon juice. Add the salt and several grinds of black pepper. Whisk vigorously for about 30 seconds if using a bowl, or seal and shake for 10-15 seconds if using a jar, until the dressing is temporarily emulsified.

Step 5:

Pour the dressing evenly over the salad ingredients. Using two large spoons or salad servers, gently toss everything together until all components are lightly coated with dressing. Let the salad sit for 5-10 minutes before serving to allow the flavors to meld.

Pin it

I'm particularly fond of the mini sweet peppers in this recipe. My grandmother used to grow similar varieties in her garden, and the first time I made this salad, the aroma instantly transported me back to summer afternoons helping her harvest vegetables. My children, initially pepper-skeptics, now eagerly pick out the colorful pieces first.

Perfect Pairings

This refreshing salad pairs beautifully with grilled proteins or Mediterranean-inspired main dishes. I've served it alongside herb-marinated chicken skewers, grilled salmon, and lamb kofta with equal success. The bright acidity cuts through richer dishes, creating a balanced meal. For a complete Mediterranean spread, add some warm pita bread, hummus, and olives to turn this side dish into a more substantial mezze platter that guests can enjoy family-style.

Storage and Make-Ahead Tips

This salad keeps surprisingly well in the refrigerator for up to three days, though the vegetables will soften slightly over time. If you're planning to make it ahead, consider keeping the dressing separate until about 30 minutes before serving. For meal prep, I often chop all the vegetables on Sunday and store them in a container with a paper towel to absorb excess moisture. The dressing can be made up to a week in advance and kept in a jar in the refrigerator – just bring it to room temperature and shake well before using.

Pin it

Seasonal Variations

Don't feel limited by the exact ingredients listed – this salad framework welcomes adaptation based on what's fresh and available. In late summer, I add halved cherry tomatoes for juicy sweetness and extra color. During cooler months, try substituting thinly sliced fennel for some or all of the cucumber to add a subtle anise flavor that pairs wonderfully with the feta. Fresh herbs can be varied too – mint or dill make excellent alternatives to parsley, each bringing its own distinctive character to the dish. The beauty of this recipe is its flexibility while maintaining that essential fresh, crunchy appeal.

Frequently Asked Questions

→ How do I prepare mini peppers for this salad?

Wash the mini peppers, remove the seeds, and slice them thinly for a crunchy texture.

→ Can I substitute feta with another cheese?

Yes, goat cheese or ricotta salata are great alternatives for a similar creamy touch.

→ Can I make the dressing in advance?

Absolutely! Mix the olive oil, vinegar, lemon juice, salt, and black pepper together, and store it in a sealed container in the fridge for up to a week.

→ What can I use instead of parsley?

You can substitute parsley with fresh cilantro, dill, or basil for a herbaceous twist.

→ How long does this salad stay fresh?

It's best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days.