Recipe for: Grilled Pepper, Young Cucumber, and Dill Salad - photo 1
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Recipe for: Grilled Pepper, Young Cucumber, and Dill Salad

Spicy I'm not hungry Salads 30 min Easy 0 views ~15.31 PLN - (0)
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Description

A light, summer salad that combines the sweetness of caramelized, grilled bell peppers with the crunch of young cucumber and the aroma of fresh dill. This simple dish is inspired by Polish summer flavors: grilled peppers give the dish a smoky, sweet tone, cucumber adds freshness, and dill provides a herbal, slightly citrusy finish. Serve as a side dish to grilled meat, an addition to cottage cheese sandwiches, or a light dinner. The salad is colorful, appetizing, and easy to prepare even for a beginner cook; it will be perfect for summer gatherings and picnics.

Ingredients Used

Ingredients (11)

Servings:
4
  • Red bell pepper 3.3 pcs (~600 g)
  • Cucumber 1.3 pcs (~400 g)
  • Red onion 150 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 20 ml
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Cottage cheese 150 g
  • Honey 10 ml
💰 Estimated dish cost: ~15.31 PLN (3.83 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the peppers

1

Wash the peppers and dry them with a paper towel. Prepare the grill burner or heat a grill pan to high temperature (it should smoke heavily upon first contact with the food). If using the oven: preheat to 220°C and position the rack close to the top heating element.

Ingredients: Red bell pepper, Salt, Rapeseed oil
Use a grill pan or outdoor grill; when using the oven, place the peppers on the rack. Use tongs to turn them. A common mistake: too low a temperature will prevent getting a firm, charred skin.
2

Brush the peppers with a thin layer of rapeseed oil and lightly salt (about 1 pinch spread over all). Place the peppers on a hot grill or skillet and grill for about 10–12 minutes, turning every 3–4 minutes, until the skin is blackened and cracked in several places.

Ingredients: Red bell pepper, Rapeseed oil, Salt
Use a kitchen brush to apply the oil. Turn with tongs — do not pierce with a fork (the juice will run out). The pepper is ready when the skin is intensely charred and the skin comes off when touched.

Cooling and peeling the bell pepper

3

After grilling, transfer the peppers to a sealed bowl and cover with a plate or place in a plastic bag for 10–15 minutes. The steam will help loosen the skin. Then remove the skin, discard the seed cores and white membranes, and cut the flesh into strips about 1–1.5 cm wide.

Ingredients: Red bell pepper
Use kitchen gloves or tongs; carefully scrape the skin with a knife or your fingers. If the skin doesn't want to come off, rub the pepper with a paper towel under running water (quickly) and try again.

Preparing the vegetables

4

Wash the cucumbers and dry them. If the skin is tender, you can leave it on — slice the cucumber into thin half-moons (about 2–3 mm). Peel and cut the red onion lengthwise, then slice it into thin half-moons. Finely chop the dill with a knife on the cutting board.

Ingredients: Cucumber, Red onion, Dill
Use a sharp knife for thin slicing to avoid crushing the cucumber. The cutting board should be stable — place a towel underneath it if it slips.

Sauce

5

In a small bowl, pour in the rapeseed oil (30 g), apple cider vinegar (20 ml), add finely chopped or pressed garlic (10 g), honey (10 g) if using, and salt and pepper (a pinch of each). Whisk vigorously with a whisk or fork for 20–30 seconds until the dressing slightly emulsifies and becomes shiny.

Ingredients: Rapeseed oil, Apple cider vinegar, Garlic, Honey, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid for shaking. Taste the dressing and adjust the acidity/sweetness: if it's too sharp — add more honey (optional), if it's too sour — a bit of oil.

Assembly

6

In a large bowl, gently combine the chopped bell pepper, cucumber, and onion. Add the chopped dill. Drizzle with the prepared dressing and gently mix with a spoon to combine the ingredients, being careful not to crush the bell pepper or cucumber. Taste and season with salt or pepper if needed.

Ingredients: Red bell pepper, Cucumber, Red onion, Dill, Salt, Black pepper, Apple cider vinegar, Rapeseed oil, Garlic, Honey
Use a large, unrounded bowl (e.g. 24–26 cm in diameter) and a wooden spoon for mixing. Stir gently, as the grilled peppers are soft and may fall apart.

Additions and serving

7

Before serving, optionally crumble the cottage cheese evenly over the top of the salad (150 g). Arrange the salad on a flat plate or serving dish, sprinkle with fresh dill, and serve immediately.

Ingredients: Cottage cheese, Dill
If serving with grilled meat, serve the salad chilled for a short time (10–15 minutes in the fridge). You can also add cottage cheese for creaminess; for a vegan version, omit the cottage cheese.

Fun Fact

💡

Grilling peppers enhances their natural sweetness through the caramelization of sugars and adds a pleasant smoky flavor — in Poland, it is popular to serve grilled peppers as an appetizer or as a topping for sandwiches with cottage cheese.

Best for

piknik grill lekka kolacja przystawka na letnie przyjęcie

Tips

🍽️ Serving

Serve the salad slightly chilled or at room temperature. It pairs wonderfully with grilled sausage, roasted duck, or a slice of crispy bread with cottage cheese. You can serve it with additional fresh herbs (e.g., parsley) and toasted sunflower seeds for texture.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. The grilled peppers will release juice — mix again before serving. Do not freeze (the texture of the vegetables will be ruined).

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