Ingredients
Scale
- 2 English cucumbers, diced
- 3 sweet peppers (red, yellow, orange), seeded and diced
- 1/2 red onion, very thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- In a large bowl, combine the diced English cucumbers, sweet peppers, thinly sliced red onion, chopped fresh parsley, and chopped fresh mint.
- In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and dried oregano.
- Pour the dressing over the vegetable mixture. Toss gently to ensure all ingredients are well coated.
- Season with salt and freshly ground black pepper to taste. For best flavor, let the salad sit for 5-10 minutes before serving, allowing the flavors to meld.
Notes
For an extra protein boost, add chickpeas or dairy-free feta. This salad keeps well in the refrigerator for up to 2 days; store the dressing separately if making ahead to prevent sogginess. Try adding a pinch of red pepper flakes for a subtle kick! A splash of apple cider vinegar can substitute for lemon juice if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Chopping and Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg