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Cucumber Tomato Bell Pepper Salad
Mediterranean Cucumber Tomato Bell Pepper Salad is colorful and refreshing. Enjoy it as a side or light meal. It's easy to make in 15 minutes!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Fusion, Mediterranean
Special diet:
gluten-free, nut-free, soy-free, vegan
Servings:
4
Calories:
56
kcal
Author:
Amy Katz
Equipment
Tomato Knife
5-blade herb scissors
Lemon Lime Squeezer
Ingredients
1
cucumber
(remove seeds, if desired), diced
1
dry pint
cherry tomatoes
halved or quartered
3
radishes
(or substitute a few tablespoons chopped red onion), diced
1
yellow or red bell pepper
diced
1
handful
fresh parsley
chopped
1
Tablespoon
olive oil
1
lemon
juiced (approximately
3
Tablespoons)
salt
to taste
US Customary
-
Metric
Instructions
Combine all the ingredients in a large bowl and toss well.
Serve at room temperature or refrigerate in an airtight container and enjoy chilled.
Notes
Leftover salad can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories:
56
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
3
g
|
Sodium:
5
mg
|
Potassium:
215
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1077
IU
|
Vitamin C:
57
mg
|
Calcium:
22
mg
|
Iron:
1
mg