Three pepper, cucumber and onion salad

    2 hours 40 min

    The great thing about this salad is that it's so versatile. Add more red pepper and less cucumber, or use red onion instead of white, fresh herbs instead of dried, etc - it doesn't really matter! It's always tastes wonderful and is worth the effort.

    5 people made this

    Serves: 6 

    • For the salad
    • 1 green pepper, thinly sliced
    • 1 red pepper, thinly sliced
    • 1 yellow pepper, thinly sliced
    • 3 tomatoes - cored, quartered and sliced as thinly as possible
    • 1 large cucumber - peeled, seeded and thinly sliced
    • 1 Spanish onion - peeled, cut in half and thinly sliced
    • For the dressing
    • 80ml red wine vinegar
    • 180ml extra-virgin olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon sugar
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon dried marjoram
    • fresh parsley, chopped

    Prep:40min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. In a large bowl, toss together the green, red and yellow peppers with the sliced tomatoes, cucumber and onion.
    2. In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper and sugar. Whisk in oregano, basil and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
    3. Pour dressing over vegetables, and toss gently with a wooden spoon. Cover and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the fridge and let sit at room temperature. Garnish with chopped parsley.

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    Reviews in English (39)


    Wonderful salad! I cut the oil in half, doubled the cucumbers and tomatoes, and used red onion instead of the white. When it was all done, it was very colorful. I took it to a summer dinner party and it was a hit.  -  22 Jun 2006  (Review from Allrecipes US | Canada)


    I followed the recipe loosely, using it as a general guideline to suit my own taste and in consideration of the ingredients I either had available or wanted to make a point of using. I used red, yellow and orange bell peppers, sliced red onion for color and NO tomato – didn’t have it, but wouldn’t have used it anyway. I was fairly satisfied with the look of the salad, but thought it needed some “punch.” A handful of ripe black olives took care of that. As for the dressing, I merely shook on some salt, pepper, oregano and basil (didn’t have marjoram and never have). I skipped the sugar - I don’t care for it in my salad dressings. I drizzled on the vinegar (always vinegar first) and then the olive oil to my liking. (My preference is a ratio of 3:1 of olive oil to vinegar) This salad satisfied both my goals of cleaning up the odds and ends in my vegetable crisper lickety-split as well as being a nutritious, fresh and colorful addition to our dinner tonight. I particularly like the simple herb vinaigrette and the submitter’s directions to THINLY SLICE the vegetables (as opposed to chopping them all up as others have done) – it gave the salad a beautiful appearance, with each ingredient seeming to take center stage. I can’t think of too many entrees that this salad wouldn’t complement nicely.  -  11 Mar 2011  (Review from Allrecipes US | Canada)


    What an excellent, beautiful little salad! I served it over arugula and used shallot (instead of onion) and fresh herbs. I also reduced the dressing by 1/3 (but kept the herbs the same), which was just right. The herbs and shallot gave it so much flavor, and the arugula complemented it wonderfully. This was perfect with chianti and Artichoke and Spinach Lasagna, also from this site.  -  15 Apr 2008  (Review from Allrecipes US | Canada)