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Viral Cucumber & Bell Pepper Salad Recipe
Ben Carraoli

Viral Cucumber & Bell Pepper Salad Recipe

I recently made this viral cucumber and bell pepper salad, and I honestly didn’t expect it to become my new obsession. After one bite, I understood why everyone keeps talking about it. It’s crisp, colorful, and packed with fresh flavor in every forkful. I love how simple ingredients can come together so beautifully
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Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers thinly sliced
  • 2 bell peppers 1 red, 1 yellow, thinly sliced
  • ¼ small red onion very thinly sliced
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • Optional: 1–2 tablespoons crumbled feta cheese
  • Optional: 1 tablespoon sesame seeds

Method
 

  1. Start by washing all your produce thoroughly. Slice the cucumbers into thin rounds and cut the bell peppers into thin strips. Thinly slice the red onion so it blends without overpowering each bite.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), salt, and black pepper. Taste and adjust seasoning if needed. The dressing should be slightly tangy with a hint of sweetness.
  3. Place the sliced cucumbers, bell peppers, red onion, and parsley into a large bowl. Pour the dressing over the top. Toss gently until everything is evenly coated.
  4. If using feta or sesame seeds, sprinkle them over the salad. Gently fold them in to avoid breaking up the vegetables too much.
  5. For best flavor, let the salad sit in the refrigerator for about 10–15 minutes. This allows the vegetables to absorb the dressing fully and enhances the taste.

Notes

  • I always slice the cucumbers evenly so they absorb the dressing properly. Uneven cuts can affect texture.
  • If I have extra time, I lightly salt the cucumbers and let them sit for 5 minutes before mixing. It removes excess moisture and keeps the salad crisp.
  • I prefer using fresh lemon juice in addition to vinegar when I want a brighter taste.
  • I sometimes add a pinch of garlic powder for extra depth without overpowering the freshness.