Bell Pepper and Cucumber Salad with Tangy Vinaigrette

Ingredients

Salt

to taste

Black pepper

to taste

Honey

1 tablespoon

Dijon mustard

1 teaspoon

Olive oil

3 tablespoons

Lemon juice

2 tablespoons

Fresh parsley

1/4 cup, chopped

Red onion

1/2, thinly sliced

Cucumbers

2, sliced

Bell peppers (mixed colors)

2, diced

Instructions

1. In a large bowl, combine the diced bell peppers, sliced cucumbers, red onion, and chopped parsley.
2. In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until well blended.
3. Pour the dressing over the vegetable mixture and toss gently to ensure all the vegetables are evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld beautifully.
5. Before serving, give the salad a final toss and adjust the seasoning with additional salt and pepper if needed.
6. Serve chilled and enjoy the refreshing burst of flavors!