Recipe for: Young Cucumber Salad with Dill and Grilled Peppers with Honey - photo 1
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Recipe for: Young Cucumber Salad with Dill and Grilled Peppers with Honey

Christmas Appetizers Salads 30 min Easy 0 views ~9.81 PLN * - (0)
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Description

A light, spring salad that combines the freshness of young cucumbers and the aroma of dill with the sweetness of honey and a smoky hint of grilled peppers. This dish is perfect for summer appetizers and can be served cold alongside roasted meats, cold cuts, or as a standalone snack. Highlights: crunchy cucumbers, soft juicy peppers after grilling, creamy honey-vinegar dressing, and distinct notes of dill. It looks aesthetically pleasing on a light plate with green sprigs of dill and pieces of red pepper.

Ingredients Used

Ingredients (10)

Servings:
4
  • Cucumber 2 pcs (~600 g)
  • Pepper 400 g
  • Honey 30 ml
  • Rapeseed oil 30 g
  • Wine vinegar 15 ml
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Spring onion 0.6 bunch (~30 g)
  • Sunflower seeds 20 g
💰 Estimated dish cost: ~9.81 PLN (2.45 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the peppers

1

Preheat the grill, grill pan, or a very hot cast iron skillet. Wash the bell peppers, cut each in half lengthwise, and remove the seeds and white membranes. Brush the skin with a thin layer of canola oil (use a brush or your hand) to prevent burning. Place the peppers skin side down on the heated surface and grill for 6-8 minutes, until the skin is well browned and starts to blacken. Turn and grill the other side for 4-6 minutes. The skin should be loose and partially cracked.

Ingredients: pepper, Rapeseed oil
Use a grill pan sized 26-28 cm or an outdoor grill. If you don't have a brush, drizzle oil and spread it with your hand (disposable gloves). Do not press the peppers against the surface — give them space to form skin bubbles.
2

After grilling, place the hot peppers in a large bowl and cover tightly with a plate or plastic wrap — leave for 8-10 minutes. The steam will make it easier to remove the skin. After this time, gently peel off the skin with your fingers or a knife (you don't have to remove it completely, just the larger pieces). Cut the flesh into strips about 1 cm wide.

Ingredients: pepper
The easiest way is to use a plastic bowl and cover it with a plate. If the skin doesn't come off easily, you can gently scrape it with a knife — don't worry about slight charring, it adds flavor.

Preparing cucumbers

3

Wash the cucumbers under running water and dry them with a towel. If the skin is thin (young cucumber), leave it on — it will add color and vitamins. Cut the cucumbers diagonally into slices about 3-4 mm thick; if you want very thin slices, use a mandoline. Transfer the slices to a large bowl and lightly salt them (about 1-2 pinches), mix, and set aside for 5-10 minutes — the salt will help the cucumbers release excess water.

Ingredients: Cucumber, Salt
Use a cutting board and a sharp knife or a mandoline set to a thin slice. After setting aside, dry the slices with a paper towel if they released a lot of juice — this will prevent the dressing from being too watery.

Dressing

4

Pour canola oil (30 g), wine vinegar (15 g), and honey (30 g) into a jar or bowl. Add black pepper (2 pinches) and one additional pinch of salt (if desired). Close the jar and shake vigorously for 20-30 seconds or use a whisk to emulsify. Taste the dressing and adjust the proportions — if it's too sour, add 1/2 teaspoon of honey; if it's too sweet, add a teaspoon of vinegar.

Ingredients: Rapeseed oil, Wine vinegar, Honey, Black pepper, Salt
Use a jar with a lid (the easiest) or a small whisk. The honey may be thick — if it’s hard to dissolve, heat it for 10 seconds in the microwave or mix it with a spoonful of warm water before adding it to the oil.

Assembly

5

In a large bowl, place the dried cucumber slices, add the strips of grilled pepper and finely chopped dill (about 2/3 of a bunch). If you are using spring onions — slice them thinly and add them now. Drizzle evenly with the prepared dressing and very gently mix with a spoon for 20-30 seconds, so as not to crush the peppers or cucumbers. Taste and season with salt or pepper if needed.

Ingredients: Cucumber, pepper, Dill, Spring onion, Rapeseed oil, Honey, Wine vinegar, Salt, Black pepper
Use a large wooden spoon or silicone spatula. Gently stir, lifting the ingredients from the bottom of the bowl to ensure the dressing evenly coats the ingredients.

Resting and Serving

6

Let the salad sit for 8-10 minutes at room temperature or in the fridge for 15-20 minutes — this will allow the ingredients to meld together. Before serving, sprinkle the top with toasted sunflower seeds, if using, and garnish with a few sprigs of dill.

Ingredients: sunflower seeds, Dill
If you plan to serve the salad in advance, keep the dressing separate and add it just before serving to maintain the crunchiness of the cucumbers. For presentation, use a light, flat plate to highlight the colors.

Fun Fact

💡

Grilled peppers, after cooling down, lose their skin more easily thanks to the steam — this method is common in Mediterranean kitchens and is often used in Poland for preparing salads and preserves.

Best for

letnie przyjęcie wigilijna przekąska (lekka alternatywa)

Tips

🍽️ Serving

Serve chilled or at room temperature as a side dish to roasted duck, cold cuts, or with bread. For a decorative effect, use half-moon slices of cucumber arranged in a fan shape and strips of bell pepper on top. The salad pairs well with chilled white wine or light cider.

🥡 Storage

Store in a closed container in the refrigerator for up to 48 hours. If the salad releases a lot of juice, drain the excess liquid before serving. Dressing stored separately in the refrigerator will stay fresh for up to 5 days.

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