Roasted Bell Pepper and Cucumber Dill Salad Recipe

Roasted Bell Pepper and Cucumber Dill Salad Recipe Recipe

Sometimes the simplest things make the most delicious dish. My husband Lulu planted Persian cucumbers this year and lately he's been harvesting 2-3 cucumbers a day. I love the flavor of Persian cucumbers and have had a lot of fun coming up with simple recipes that showcase them.

Salads are a great way to enjoy cucumbers and this recipe is no exception. Since cucumbers have a high water content, I salted them to draw out moisture for a crisp result. I paired them with roasted red bell peppers and seasoned the salad with a simple lemon and extra-virgin olive oil vinaigrette. I also sprinkled a few toasted pine nuts for texture and added fresh dill because this herb marries superbly with the vegetable.

This salad will be a hit at any picnic, pool party or barbecue. It tastes like summer!


Yields: 6 servings

8 Persian cucumbers
1 tablespoon coarse sea salt
1 red bell pepper
2 tablespoons pine nuts
2 tablespoons fresh dill, finely chopped
1 teaspoon Dijon mustard
juice of half a lemon, freshly squeezed
1 tablespoon extra-virgin olive oil
ΒΌ teaspoon black pepper, freshly cracked


Roasting the bell pepper: Stem and wash the bell pepper and pat dry. Place a grill on your stove and char the skin of the pepper. Wrap in aluminum foil. Let cool for about 5-10 minutes until you can handle it without discomfort. Clean the pepper using a knife; the skin will come right off. Seed it and cut the flesh into large chunks.

Prepping the pine nuts: Heat a small pan and dry toast the pine nuts until fragrant and lightly browned. Set aside.

Prepping the cucumbers: Using a mandoline, cut the cucumbers in  thin slices crosswise. Layer a cooling rack on top of a cookie sheet, and place the cucumbers on top. Sprinkle with salt on both sides and let sit for 1 hour. Pat dry with a kitchen towel. Set aside.

For the dressing: Place the mustard, lemon juice, dill, olive oil and black pepper in a bowl. Whisk well. 

Assembly time: Combine the cucumbers, bell peppers and pine nuts. Toss well. Drizzle the dressing over the vegetables. Check seasoning. 

Bon appétit!


You can make many variations of the salad using other nuts and grilled or raw vegetables; let your imagination run wild.

Published By: Jacqueline Pham on June 18, 2013.


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