Vinegar-Marinated Cucumber and Red Pepper Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A crisp and tangy summer salad of cucumber and red bell pepper marinated in a vibrant vinegar vinaigrette, perfect for balancing rich grilled meats. This mediterranean-inspired salads ready in about 15 minutes pairs medium, thinly sliced English cucumber, large, thinly sliced red bell pepper, red wine vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 80 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, thinly sliced English cucumber
• 1 large, thinly sliced red bell pepper
• 1/4 cup red wine vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill
• 1 small minced shallot

Instructions

1. Step 1: In a large bowl, combine 2 thinly sliced medium English cucumbers and 1 large thinly sliced red bell pepper.
2. Step 2: In a separate small bowl, whisk together 1/4 cup red wine vinegar, 2 tbsp extra virgin olive oil, 1 tsp granulated sugar, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until sugar dissolves and dressing is emulsified.
3. Step 3: Pour the vinaigrette over the cucumber and pepper slices, add 2 tbsp chopped fresh dill and 1 small minced shallot, then toss gently to coat all vegetables evenly.
4. Step 4: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld and vegetables to crisp up. Serve chilled as a palate-cleansing side.