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–+ servings
Bowl of Cucumber Tomato Bell Pepper Salad.
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5 from 3 votes

Refreshing Cucumber Tomato Bell Pepper Salad

Bring the colors and flavors of the Mediterranean to your table with this cucumber tomato bell pepper salad. Made with fresh herbs and a lemony dressing, it’s light, refreshing, and ready in just 15 minutes.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Special diet: gluten-free, nut-free, soy-free, vegan
Servings: 4
Calories: 56kcal
Author: Amy Katz

Ingredients

  • 1 cucumber (seeds removed, if desired), sliced
  • 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 extra virgin 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. 
    1 cucumber, 1 dry pint cherry tomatoes, 3 radishes, 1 yellow or red bell pepper, 1 handful fresh parsley, 1 Tablespoon extra virgin olive oil, 1 lemon, salt
  • 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: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1077IU | Vitamin C: 57mg | Calcium: 22mg | Iron: 1mg
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