Here’s a refreshing cucumber and pepper salad with a zesty fennel and yogurt dressing that’s perfect for a light meal or a vibrant side dish!

This salad is all about crisp textures and bright, fresh flavors. The cool cucumber and sweet peppers are perfectly complemented by the creamy, aromatic fennel and yogurt dressing.

Yields: 2-4 servings Prep time: 15 minutes

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Ingredients

For the Salad:

• 1 large cucumber (about 10-12 inches), thinly sliced into half-moons or diced
• 1 red bell pepper, cored, seeded, and thinly sliced or diced
• 1 yellow bell pepper, cored, seeded, and thinly sliced or diced
• 1/4 cup finely chopped fresh dill (optional, but highly recommended)
• 2 tablespoons chopped fresh mint (optional)

For the Fennel-Yogurt Dressing:

• 1/2 cup plain Greek yogurt (full-fat or low-fat works well)
• 1/4 cup finely chopped fresh fennel bulb (from about 1/4 of a small bulb)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced (optional)
• 1/2 teaspoon fennel seeds, lightly crushed (optional, for extra fennel punch)
• Salt and freshly ground black pepper to taste

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Instructions

1. Prepare the vegetables: In a large bowl, combine the sliced cucumber, red bell pepper, yellow bell pepper, and optional fresh dill and mint.
2. Make the dressing: In a separate small bowl, whisk together the Greek yogurt, finely chopped fresh fennel bulb, lemon juice, olive oil, minced garlic (if using), and crushed fennel seeds (if using). Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed – you might want a little more lemon juice for tang or a pinch more salt.
3. Combine: Pour the dressing over the salad ingredients in the large bowl. Toss gently until all the vegetables are evenly coated.
4. Serve: For best flavor, let the salad chill in the refrigerator for at least 15-20 minutes before serving, allowing the flavors to meld. Serve cold.

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Tips for Success:

• Cucumber prep: If your cucumber has very watery seeds, you can scoop them out before slicing to prevent the salad from becoming too watery.
• Fennel bulb: When preparing the fennel for the dressing, make sure to chop it very finely so it integrates well into the creamy dressing.
• Make ahead: The dressing can be made a day in advance and stored in an airtight container in the refrigerator. Assemble the salad just before serving for the freshest taste and best texture.
• Add protein: For a more substantial meal, consider adding grilled chicken, chickpeas, or crumbled feta cheese to the salad.