It’s almost summer.  Almost time for my religious visits to the Farmer’s market each Saturday.  Almost time for fresh vegetables and herbs that you can eat raw.  Just the time for this Cucumber Salad with Orange Peppers.
There are times in life where you feel like you don’t have time to breathe.  These past couple of weeks have been that way for me.  I am in the midst of switching jobs, and there hasn’t been a whole lot of time to let the creative cooking juices flow.
It follows that there haven’t been a whole lot of original “all me” posts on this blog recently either. SIGH.   Creativity deficient, I’ve been falling back on cookbooks, recipes I know and the cooking magazines I love in order to blog and put food and my family’s table.
As I was paging through the latest Cooking Light magazine the other day, this cucumber salad caught my eye.  Particularly, because I seem to have a large number of cucumbers in my refrigerator and cucumber is a vegetable my kids will eat (usually).  I couldn’t help but tweak it a bit by substituting honey for sugar in the dressing and adding some radishes (my favorite veggie this month) and using one whole orange bell pepper instead of half a yellow and half a red pepper.  It is a very nice and easy to make salad (made in 10 minutes!) when you need a break from lettuce leaves and you have a good deal of cucumber on your hands. I highly recommend it.
Last night, my daughter sat in front of the bowl, picking out cucumbers and orange peppers, declaring that “cucumber and peppers are her first and second favorite vegetables!”  The fact that my child got excited about this salad and that her daddy loved it too means I will most certainly be making it again.
Cucumber Salad with Orange Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from Cooking Light
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine or white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 1 cup diced orange bell pepper
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 English cucumber, thinly sliced
  • ½ cup thinly sliced radishes
  1. Combine the first 6 ingredients in a medium bowl, stirring with a whisk.
  2. Add bell peppers, chives, parsley, cucumber and radishes to the dressing; toss gently to coat.
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